Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce
by Shaun Rankin
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Ingredients
Oils & Vinegars
2l vegetable oil
Fish & Shellfish
500g of cooked crab
Store Cupboard
100g of sweetcorn kernels
50g of cornflour
50g of rice flour
50g of gram flour
sea salt
6 tbsp of sweet chilli sauce
cracked black pepper
Salad & Fresh Herbs
25g of coriander, chopped
Spices & Dried Herbs
1 small red chilli, finely chopped
Beverages
130ml of water