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Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce

Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce

Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce

PT30M

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1
Fill a deep fat fryer with vegetable oil and heat to 170°C/Gas mark 3
  • 2l vegetable oil
2
Put the crabmeat, sweet corn, chopped coriander and chilli in a bowl and mix together, keeping it quite chunky. Season with salt and cracked black pepper
  • 500g of cooked crab
  • 100g of sweetcorn kernels
  • 25g of coriander, chopped
  • 1 small red chilli, finely chopped
  • sea salt
  • cracked black pepper
3
In a separate bowl, mix all three flours together. Add the water slowly to the flour, mixing continuously until you create a smooth batter. Add the batter to the crab and mix in well
  • 50g of cornflour
  • 50g of rice flour
  • 50g of gram flour
  • 130ml of water
4
Spoon 1 tablespoon of the crab mixture onto a small square of greaseproof paper. Repeat using all the mixture
5
Lower the papers with the crab mixture on into the oil in batches. Cook for 1 minute 30 seconds
6
Remove from the oil, and very carefully peel off the paper. Return the fritters to the fryer for a further 1 minute 30 seconds or until crisp and golden brown
7
Season the fritters with sea salt and serve with sweet chilli dipping sauce
  • sea salt
  • 6 tbsp of sweet chilli sauce

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