Deep-fried Indian Soft Shell Crab with Mango Sauce
This deep-fried Indian soft shell crab with mango sauce recipe is packed with fresh flavours including coriander, mint and lime. Delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep-fry thermometer
- Deep fryer
- Microplane
- Citrus press
- Kitchen scale
- Slotted spoon
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Fork
- Spoon
- Plate
- Paper towel
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
- 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
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