Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce

This Thai sweetcorn fritter recipe by Shaun Rankin is simple yet packed with flavour thanks to a taste of the sea; sweetcorn is a perfect match for the crab's mild, sweet flavour, while coriander adds a floral spice to keep things interesting. You can buy cooked crab meat from your fishmongers - just make sure it is not dressed.

First published in 2015
share recipe:

Ingredients

Metric

Imperial

Equipment

  • Deep fat fryer

Method

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
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
First published in 2015
share recipe:

Shaun Rankin’s cooking exudes effortless self-confidence.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Easy crab
Easy crab
Fritter
Fritter
Crab salad
Crab salad
Crab
Crab
Crab gnocchi
Crab gnocchi
Anna Hansen
Anna Hansen
Thai
Thai
Mark Hix
Mark Hix
Load more