GREAT BALLS OF FIRE
The inspiration for these most brillant Crab Pakoras came from my budding 15 year old son Chef Oscar!!! He has a wicked sense of humour with chillies, we had a glut of habaneros and around 30 were stored in the fridge, I also had a whole crab in the fridge that really needed using, but I was not in the mood for a crab pasta dinner which crab sort of lends it's self to apart from on its own or with a salad and I was not in the mood for crab salad. Oscar came up with a pakora recipe after watching Man v's Food and Salvador Molly's Great Balls Of Fire Challange, hence he married the habaneros and crab in to the pakora mix and has successfully blown My head off, much to his delight...These are so gorgeous I loved them!
Prep time 10 minutes / Cooking time 4 minutes each batch
Ingredients
(Makes 20)
1 whole crab meat only
1 habanero per ball (10-20) blitzed
1 cup shredded Monterey Jack cheese
250g gram flour (chic pea)
50g self raising
1 tsp sea salt
1 tsp turmeric
1 tsp nigella seeds
1 tsp cumin
1 tsp coriander
250-300ml water
Oil for frying
Great Balls of Fire
Place all the dry ingredients in a large bowl and combine, add the water and stir in, you want a consistency of double cream, that's your batter ready to fry. Heat your oil to 180 degrees and spoon in dollops of your batter, do this in batches. Cook the balls for around 3 minutes and flip over half way through. When cooked remove from the oil and place on paper to drain, serve immediately while hot.
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