Stuffed Crab Claws

Ingredients

• 12 fresh or frozen cooked crab claws
• corn flour
• oil for deep frying
• 350g raw prawns, peeled, deveined and roughly chopped
• 250g monkfish fillet or a similar firm fleshed white fish, diced
• 3 tbsp chopped coriander
• 3cm piece of ginger, grated
• 2 tbsp spring onion (white part only), finely chopped
• 1/2 large red chilli, de seeded and finely chopped (optional)
• 1 tsp caster sugar
• generous pinch maldon salt
• 1 egg white
• 1 tsp sesame oil