Approx 4 – 6 Portions
1 Large x Russet/Maris piper potato (Washed)
227g/8oz x Crab meat
1/2 x Lime (Zest & juice)
1/2 x Lemon (Zest & juice)
1 Sprig x Parsley (Finely chopped)
50g/1.7oz x Plain/All purpose flour (For coating)
2 x Eggs (For coating)
50g/1.7oz x Panko breadcrumbs (For coating)
1000ml/33.8floz x Peanut oil/Vegetable oil
Tofu Spicy Mayo
354g/6.5oz x Extra firm tofu
2tbsp x Sriracha
1tbsp x Sambal paste
1tsp x Honey
1 tsp x Lemon juice
1tsp x Garlic powder
1tsp x Onion powder
1tsp x Yellow mustard
1/2 x Mango (Peeled & diced)
1/2 x Shallot (Peeled & diced)
1 Sprig x Coriander/Cilantro (Diced)
1/2 x Lime juice
Pinch x Natural sea salt
2 – 3 Sprigs x Coriander/Cilantro
1) Preheat the oven to 180c/350f. Wash the potato and grab a sheet of foil. Season the potato with a pinch of salt and wrap the potato in foil. Next place onto a oven tray and place into the oven to cook for 2 hours, until tender.
2) For the spicy tofu mayo, place all the ingredients into a tall jug. Using a hand blender, blend well until smooth. In addition add small amounts of water if it’s too thick. Taste and season with natural sea salt if needed.
3) Peel the mango and cut around the pit. Only using half of the mango dice down into a fine dice and place into a mixing bowl. You can use the other half for breakfast or even a smoothie. In addition dice the fresh coriander, dice the half of the shallot and place into the mixing bowl. Add half a lime juice and mix well. Taste and season with natural sea salt. Set aside for later.
4) Take the potato out of the oven and carefully wrap the foil. Cut the potato in half and scoop out the potato into a mixing bowl. Pick the crab meat down and make sure there are now shells. Place the crab meat into the mixing bowl with the juice and the chopped parsley. Mix well and season with natural sea salt. Shape into golf ball size balls and place onto a tray. Place the crab balls into the fridge to firm up for 15-20 mins. While waiting for the crab balls to firm up, place the coating into three separate bowls.
5) Place the peanut oil in a large pan and place onto a medium heat. Take the crab balls out of the fridge, coat each crab ball with the flour, egg wash and the panko bread crumbs. Keeping one hand wet and the other dry to prevent clumping. Once the peanut oil has reached 180c/350f, carefully lower each coated crab ball into the hot oil. Deep fry for 1 – 2 minutes until golden brown. Take out of the oil and drain on a plate lined with kitchen roll. Serve up the fried crab balls with the rest of the garnishes.