Deep-fried Indian Soft Shell Crab with Mango Sauce
This deep-fried Indian soft shell crab with mango sauce recipe is packed with fresh flavours including coriander, mint and lime. Delicious!
Ingredients
For the crab:
- 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
For the mango sauce:
- 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
To garnish:
- 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.
Spread the Hoja Santa leaves (if using) over a large plate then spoon the mango sauce on top. Pile up the crabs then sprinkle over the pea shoots, micro coriander, borage flowers (if using) and coconut. Serve with the lime wedges on the side.
Ingredients
For the crab:
- 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
For the mango sauce:
- 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
To garnish:
- 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.
Spread the Hoja Santa leaves (if using) over a large plate then spoon the mango sauce on top. Pile up the crabs then sprinkle over the pea shoots, micro coriander, borage flowers (if using) and coconut. Serve with the lime wedges on the side.
