Deep-fried crab claws with crab ravioli
This Asian-inspired crab ravioli dish uses nduja, a spicy salami paste that really packs a punch. (Get crabs that are large enough to give you 150g/5½oz brown meat and 200g/7oz white meat.)
- 2 cooked crabs, brown and white meat removed and kept separate, shells reserved, claws left whole
- 200g/7oz raw prawns, heads and shells removed and reserved, de-veined, meat finely chopped
- 2 star anise
- 600ml/1 pint chicken stock
- 150ml/5fl oz brandy
- sunflower oil, for deep-frying
- 2cm/¾in fresh root ginger, peeled and finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp dry sherry
- 75g/2½oz plain flour
- 2 free-range eggs, beaten
- 75g/2½oz panko or fresh breadcrumbs
- 30g/1oz nduja
- 24 wonton wrappers
- salt and freshly ground black pepper
- 2 tbsp finely chopped fresh coriander, to serve
Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside.
Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste.
Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs.
Deep-fry the claws for 2–4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain.
Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli.
Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock.
To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander.