Ingredients
- 1 litre vegetable oil for deep frying
- 75g cornflour
- 2 tablespoons medium curry powder
- 1 tablespoon black onion seeds
- 2 medium eggs, beaten
- 6 small soft-shell crabs
- 75g cream cheese
- ½ large mango, peeled and diced
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 2 limes, zested and juiced
- Sea salt and freshly ground black pepper
- Hoja Santa leaves (optional)
- Pea shoots
- Micro coriander
- Borage flowers (optional)
- 1 tablespoon coconut shreds or flakes
- 1 lime, cut into 6 wedges
Method
First, make the mango sauce. Spoon the cream cheese into a medium bowl and add the mango, chopped herbs, lime zest and juice and mix everything together. Season to taste.
Heat the vegetable oil in a deep fat fryer to 200C or in a deep heavy based saucepan until a breadcrumb sizzles and turns brown when dropped into it.
Note: hot oil can be dangerous, do not leave it unattended.
Mix the cornflour, curry powder and onion seeds together in a bowl and season. Put the beaten eggs into a medium bowl. Line a large dish with kitchen paper.
Dip the soft shell crabs first into the beaten eggs then into the flour mixture shaking off any excess. Deep fry the crab, two at a time for 2–3 minutes, then lift out and drain on the kitchen paper. Season with salt.
Ingredients
- 1 litre vegetable oil for deep frying
- 75g cornflour
- 2 tablespoons medium curry powder
- 1 tablespoon black onion seeds
- 2 medium eggs, beaten
- 6 small soft-shell crabs
- 75g cream cheese
- ½ large mango, peeled and diced
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 2 limes, zested and juiced
- Sea salt and freshly ground black pepper
- Hoja Santa leaves (optional)
- Pea shoots
- Micro coriander
- Borage flowers (optional)
- 1 tablespoon coconut shreds or flakes
- 1 lime, cut into 6 wedges
Method
First, make the mango sauce. Spoon the cream cheese into a medium bowl and add the mango, chopped herbs, lime zest and juice and mix everything together. Season to taste.
Heat the vegetable oil in a deep fat fryer to 200C or in a deep heavy based saucepan until a breadcrumb sizzles and turns brown when dropped into it.
Note: hot oil can be dangerous, do not leave it unattended.
Mix the cornflour, curry powder and onion seeds together in a bowl and season. Put the beaten eggs into a medium bowl. Line a large dish with kitchen paper.
Dip the soft shell crabs first into the beaten eggs then into the flour mixture shaking off any excess. Deep fry the crab, two at a time for 2–3 minutes, then lift out and drain on the kitchen paper. Season with salt.