Beignets of spanner crab | Gourmet Traveller

Ingredients

• 1 large Desiree potato (about 450gm), quartered
• 150 gm picked, cooked spanner crab meat
• 1 kaffir lime leaf, thinly sliced
• ¼ cup coriander leaves, finely chopped
• 1 long red chilli, thinly sliced
• 2 tsp finely grated ginger
• For deep-frying: vegetable oil
• 1 tbsp rice vinegar
• 1½ tbsp olive oil
• 2 tsp lemon juice
• 100 gm baby spinach leaves
• Lemon and ginger egg mayonnaise
• 1 egg
• 15 ml cider or white wine vinegar
• Finely grated rind and juice of ½ lemon
• 1 tsp ginger juice (see note)
• ¾ tsp Dijon mustard
• 200 ml vegetable oil
• Choux pastry
• 50 gm butter, diced
• 75 gm flour
• 2 eggs