Deep-Fried Crab Balls W/Jicama-Pepper Panache Recipe - Cooking Index

Ingredients

• 1 Yellow bell pepper julienne
• 2 cups 474ml
• 1 cup 62g / 2.2oz Jicama - julienne
• 1 Yellow onion - sliced thin
• 4 Jalapeno - finely chopped
• 4 Limes
• 1 Orange
• Salt to taste
• 1/2 lb 227g / 8oz Crab balls
• 1 lb 454g / 16oz Capellini - cooked al dente
• 3 Scallion - finely chopped
• 4 Eggs - lightly beaten
• 3/4 cup 109g / 3.8oz
• Grated Parmesan cheese - freshly
• 1 teaspoon 5ml Salt
• 1/2 teaspoon 2.5ml Pepper
• Cayenne to taste
• Oil for deep frying