 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
8 Blue Swimmer Crabs, uncooked, split in half and cleaned
6 tablespoons black peppercorns, roasted whole and ground
6 tablespoons chilli flakes
1 tablespoon sea salt
300g plain flour
300g cornflour
Canola oil for feep frying
Method:
To make flour, toast off peppercorns in frying pan for 5 minutes, or until they start to become fragant, tossing to make sure they are evenly roasted.
Grind peppercorns to semi-fine in spice grinder or mortar and pestle.
Mix flours together and then add all other dry ingredients and mix well.
Heat deep fryer to 180 degrees
Take half the flour and add approximately 50ml water and mix until it becomes a batter consistency.
Flour crab in remaining flour and dunk in the batter.
Place gently into deep fryer (or very carefully in a wok) and cook for approximately 3 minutes, doing two crab halves at a time and seasoning with salt and pepper.
Tip:
Add chopped shallots, chilli, coriander and grated ginger to serve.
