Deep-fried Indian Soft Shell Crab with Mango Sauce - James Martin Chef

Ingredients

• 1 litre vegetable oil for deep frying
• 75g cornflour
• 2 tablespoons medium curry powder
• 1 tablespoon black onion seeds
• 2 medium eggs, beaten
• 6 small soft-shell crabs
• 75g cream cheese
• ½ large mango, peeled and diced
• 2 tablespoons chopped coriander
• 2 tablespoons chopped mint
• 2 limes, zested and juiced
• Sea salt and freshly ground black pepper
• Hoja Santa leaves (optional)
• Pea shoots
• Micro coriander
• Borage flowers (optional)
• 1 tablespoon coconut shreds or flakes
• 1 lime, cut into 6 wedges