Sesame Crab and Langoustines with Chilli Dipping Sauce
This Sesame Crab and Langoustines with Chilli Dipping Sauce recipe is great to make to serve with pre-dinner drinks at a party or over Christmas.
Ingredients
- 300g raw king prawns peeled
- 1 egg white
- 50g sesame seeds
- 6 cooked crab claws, shells removed
- 6 cooked langoustines, shells removed
For the dipping sauce:
- 50ml white
- wine vinegar
- 50g caster sugar
- 2 red chillies
To serve:
- Spring onions, sliced
Method
Heat a deep fat fryer to 170C.
Put the prawns and egg white into a mini food processor and blitz until smooth.
Take the crab and langoustines and, one by one, cover in the prawn and egg mix, then dip into a bowl of sesame seeds so they are covered as much as possible.
Place in the deep fat fryer for 1–2 minutes. Drain onto kitchen paper and place on a serving plate.
To make the dipping sauce, heat the vinegar and sugar in a pan until the sugar has dissolved and is bubbling. Add the chillies and pour into a small pot. Serve alongside the sesame coated langoustines and crab.
Ingredients
- 300g raw king prawns peeled
- 1 egg white
- 50g sesame seeds
- 6 cooked crab claws, shells removed
- 6 cooked langoustines, shells removed
For the dipping sauce:
- 50ml white
- wine vinegar
- 50g caster sugar
- 2 red chillies
To serve:
- Spring onions, sliced
Method
Heat a deep fat fryer to 170C.
Put the prawns and egg white into a mini food processor and blitz until smooth.
Take the crab and langoustines and, one by one, cover in the prawn and egg mix, then dip into a bowl of sesame seeds so they are covered as much as possible.
Place in the deep fat fryer for 1–2 minutes. Drain onto kitchen paper and place on a serving plate.
To make the dipping sauce, heat the vinegar and sugar in a pan until the sugar has dissolved and is bubbling. Add the chillies and pour into a small pot. Serve alongside the sesame coated langoustines and crab.
