Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce

PT30M

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Ingredients

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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
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