Spicy Crab And Prawn Fritters With Chilli Lime Dipping Sauce Recipes

5 GREAT PRAWN DIPPING SAUCES

Steps:

• Place ingredients in a bowl and mix to combine.
• Adjust salt to taste (Note 3).
• Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

CRAB FRITTERS WITH SPICY MAYO

Steps:

• To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
• Heat oil to 375 degrees F in a deep-fryer.
• Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
• Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

SPICY CRAB AND PRAWN FRITTERS WITH CHILLI LIME DIPPING SAUCE

Steps:

• Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
• Using hands, shape level tablespoons of mixture into fritter shapes.
• Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
• Serve fritters with chili lime dipping sauce.

VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE

Steps:

• With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
• Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
• Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
• *Available at Asian markets and in the Asian foods section of some supermarkets.

CRAB FRITTERS WITH THREE DIPPING SAUCES

Steps:

• To make the rémoulade: Toss the papaya with the lime juice in a small container, cover, and refrigerate overnight.
• Add the remaining ingredients to the papaya and mix well. Season to taste with salt and pepper.
• To make the mignonette: Mix all the ingredients together in a small bowl with 2½ tablespoons water until very well blended.
• To make the ketchup: Put the tamarind paste in a saucepan with ½ cup water and turn the heat to medium. Cook, whisking lightly to break up the lumps, and add more water whenever the mixture becomes dry until you've added a total of about 1 cup. The process will take about 10 minutes and the result should still be quite thick, but fairly smooth.
• Pass the tamarind through a food mill into a bowl or purée in a blender; you will have about ½ cup of smooth pulp. Add the remaining ingredients and set aside for an hour; the flavor will grow during that period. Taste and adjust the seasoning as necessary.
• To make the fritters: In a bowl, season the crab with the celery seed, salt, and cayenne to taste. Stir lightly, then set aside.
• Put the butter and ¼ cup plus 2 tablespoons water in a small saucepan over medium-low heat. As soon as the butter completely melts and the mixture simmers, stir in the flour. Cook, stirring constantly, until the flour forms a ball around the spoon and no longer sticks to the bottom of the pan. Transfer to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-low speed until the mixture cools. Add the eggs, one at a time, with the machine running. Continue mixing until the dough is well combined and thickened. Fold in the crab mixture until well incorporated.
• Pour oil to a depth of ½ inch in a large skillet and set over medium heat. When the oil is hot, about 350°F, scoop a spoonful of the crab mixture and carefully push it off with your finger into the skillet. Do not try to press the mixture together; it should have a shreddy consistency. Cook the fritter until nicely browned and crisp, then turn and cook the other side until golden and crisp. Remove it from the oil and drain on paper towels. Repeat this process with the remaining crab. You can make more than one fritter at a time, but do not overcrowd the skillet; work in batches if necessary.
• Season the fritters with fleur de sel and serve with the green papaya rémoulade, soy and chile mignonette, and tamarind ketchup.

CRAB FRITTERS WITH SPICY LIME SAUCE

Steps:

• Make sauce:
• Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
• Make fritters:
• Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
• Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
• Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
• Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

CRAB FRITTERS WITH CHEAT'S CHILLI & CRAB MAYONNAISE

Steps:

• Put the butter in a large saucepan with 225ml water, heating slowly so that the butter melts but the water doesn't evaporate. Remove from the heat and quickly add the flour. Mix until fully incorporated and comes away from the pan, then leave to cool to room temperature. Use a wooden spoon to beat in the eggs, one at a time, until smooth, glossy and the mix drips off the spoon after 3 secs. Beat in the cheese until combined, before folding in the chives, crab and some seasoning.
• Meanwhile, mix the mayonnaise ingredients together, season and set aside. Can be made a day ahead.
• Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half full) to 160C or until a piece of bread browns in 40 secs. Using a dessertspoon, scoop spoonfuls of the batter and carefully drop them straight into the hot oil (you will need to cook them in batches so that you don't overcrowd the pan). Fry each batch for 3-4 mins until golden brown, then drain on kitchen paper. Season with sea salt flakes and cayenne pepper. Serve hot with the mayonnaise.