Ingredients
- 2 cooked crabs, brown and white meat removed and kept separate, shells reserved, claws left whole
- 200g/7oz raw prawns, heads and shells removed and reserved, de-veined, meat finely chopped
- 2 star anise
- 600ml/1 pint chicken stock
- 150ml/5fl oz brandy
- sunflower oil, for deep-frying
- 2cm/¾in fresh root ginger, peeled and finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp dry sherry
- 75g/2½oz plain flour
- 2 free-range eggs, beaten
- 75g/2½oz panko or fresh breadcrumbs
- 30g/1oz nduja
- 24 wonton wrappers
- salt and freshly ground black pepper
- 2 tbsp finely chopped fresh coriander, to serve
Method
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Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside.
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Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
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Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste.
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Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs.
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Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain.
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Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli.
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Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock.
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To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander.