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