Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce

by Shaun Rankin

Return to Recipe

Print

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