Deep-fried crab spring rolls with spiced fresh mango salad Archive

Ingredients

• 1 crab shell
• 100ml/3½fl oz vegetable oil
• 2 free-range egg yolks
• 1 tbsp Dijon mustard
• picked brown crabmeat from 1 crab
• 200g/7oz picked white crabmeat
• 3 tbsp chopped spring onion
• 3 tbsp chopped mooli
• 1 tbsp chopped fresh coriander
• squeeze of lemon juice, soy sauce and oyster sauce, to taste
• 12 sheets filo pastry
• vegetable oil, for deep-fat frying
• 50g/1¾oz sugar
• 50ml/2fl oz white wine vinegar
• 5 star anise
• 3 cardamom pods
• 1 cinnamon stick
• 1 red chilli
• 200g/7oz baby spinach
• 1 tbsp sesame oil
• 2 tsp sesame seeds
• 2 mangoes, cubed (or 350g/12oz prepared mango)