Ingredients
- Frozen soft shell crab, 12 pieces
- 1 lemon, cut into wedges
- For the batter:
- 150g tempura flour
- 100ml sparkling water, very cold
- 5g paprika
- 5g chopped parsley
- Salt & pepper,
- For the saffron aioli:
- 200g mayonnaise
- 50g garlic, peeled
- 2g saffron
- 100ml milk
- Salt & pepper, to taste
Method
1. Defrost the crab and place on kitchen towel to soak up any leftover liquid and to ensure it is dry.
2. Mix all the batter ingredients together until smooth.
3. Place the garlic, saffron, milk and salt and pepper into a pan and bring to the boil. Continue to boil until the garlic cloves are tender, then leave to infuse until the milk has taken on the colour of the saffron. Add the mixture to a bowl with the mayonnaise and blend until smooth and creamy.
4. Coat the crab pieces with flour and then submerge in the batter mix. Fry in oil for 4 minutes or until crispy.
5. Serve the crab with a heap of saffron aioli and a wedge of lemon.