Ingreadient :

• 4 large (Whale) soft-shell crabs
• 4 tbsp rice flour
• 2 tbsp corn flour
• ¼ tsp red chilli powder
• 2 tsp chilli paste (gochujang)
• ½ tsp black pepper powder
• Salt, to taste
• 1 egg
• 2 tsp ginger-garlic paste
• 2 tbsp rapeseed oil
• 20 curry leaves
• 2 tbsp garlic, chopped
• 2 green chillies, chopped
• 2 red chillies, chopped
• 2 tbsp ginger, finely chopped
• 2tbsp tomato puree
• 2 fresh tomatoes, blitzed in a food processor
• 1 tbsp lime juice
• 1 tsp red chilli paste (gochujang)
• Salt, to taste
• 1 tsp Manuka honey
• 1 lime, zest and juice
• 2 shallots, thinly sliced and deep-fried until crisp
• 2 tbsp almond flakes, toasted
• 2 tbsp chives, chopped
• Generous pinch of coriander cress
• 2 red chillies, thinly sliced
• 1 lime, zested
• 1 tsp manuka honey, to drizzle

Direction :

1. Wash and keep the crabs in a colander to drain and dry with kitchen paper.
2. Mix all the marinade ingredients, add the crabs to the marinade, and set aside for 15 minutes.  Deep fry the crabs for 8-10 minutes, until crisp, red and cooked. Keep warm to one side.
3. Meanwhile, heat 2 tbsp oil in a wok. Once hot, add curry leaves, garlic, ginger, green and red chilli. Sauté until ginger and garlic are caramelised.  Add tomato and chilli paste, blitzed tomatoes and sauté for 3-4 minutes and then add lime juice, salt, honey and chopped coriander leaves. Cook for 7-8 minutes until the sauce thickens.
4. Add the crabs to the sauce and toss quickly, coating the crab with the chilli sauce and add lime zest and juice.
5. Serve on a sharing platter topped with crips shallots, almonds, red chillies, coriander cress, lime zest and drizzle Manuka honey.  Serve hot. It should taste, spicy, hot, sour & sweet with the crunch of toppings.