Crab fritters with crispy langoustine tails

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Cyrus Todiwala

Ingredients

For the sauce

  • 2–3 tbsp sunflower oil
  • 1 star anise
  • 3 tbsp roughly chopped cashew nuts
  • 2 thin green chillies, finely chopped
  • 5cm/2in piece fresh root ginger, peeled and finely chopped
  • 2 spring onions, finely chopped
  • 500ml/18fl oz hot light chicken stock
  • 2–3 tbsp light soy sauce
  • 2 heaped tbsp cornflour blended with 50ml/2fl oz water
  • 2 tbsp finely chopped coriander
  • salt and ground white pepper

For the fritters

  • sunflower oil, for deep frying
  • 250–300g/9–10½oz crabmeat
  • 1 free-range egg
  • 200g/7oz cornflour
  • 1–2 thin green chillies, finely chopped
  • 1 spring onion, finely chopped
  • 5cm/2in piece fresh root ginger, peeled and finely chopped
  • 1–2 tbsp fresh coriander, finely chopped
  • 2 tbsp light soy sauce
  • ½ tsp crushed black pepper

For the langoustines

  • 6–8 langoustine tails, peeled and deveined
  • 3 tbsp cornflour
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