Crispy crab, sweetcorn and coriander fritters with sweet chilli sauce
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This Thai sweetcorn fritter recipe by Shaun Rankin is simple yet packed with flavour thanks to a taste of the sea; sweetcorn is a perfect match for the crab's mild, sweet flavour, while coriander adds a floral spice to keep things interesting. You can buy cooked crab meat from your fishmongers - just make sure it is not dressed.
First published in 2015
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Ingredients
Metric
Imperial
- 2l vegetable oil
- 500g of cooked crab
- 100g of sweetcorn kernels
- 25g of coriander, chopped
- 1 small red chilli, finely chopped
- 50g of cornflour
- 50g of rice flour
- 50g of gram flour
- 130ml of water
- sea salt
- 6 tbsp of sweet chilli sauce
- cracked black pepper
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Fill a deep fat fryer with vegetable oil and heat to 170°C/Gas mark 3
- 2l vegetable oil
2
Put the crabmeat, sweet corn, chopped coriander and chilli in a bowl and mix together, keeping it quite chunky. Season with salt and cracked black pepper
- 500g of cooked crab
- 100g of sweetcorn kernels
- 25g of coriander, chopped
- 1 small red chilli, finely chopped
- sea salt
- cracked black pepper
3
In a separate bowl, mix all three flours together. Add the water slowly to the flour, mixing continuously until you create a smooth batter. Add the batter to the crab and mix in well
- 50g of cornflour
- 50g of rice flour
- 50g of gram flour
- 130ml of water
4
Spoon 1 tablespoon of the crab mixture onto a small square of greaseproof paper. Repeat using all the mixture
5
Lower the papers with the crab mixture on into the oil in batches. Cook for 1 minute 30 seconds
6
Remove from the oil, and very carefully peel off the paper. Return the fritters to the fryer for a further 1 minute 30 seconds or until crisp and golden brown
7
Season the fritters with sea salt and serve with sweet chilli dipping sauce
- sea salt
- 6 tbsp of sweet chilli sauce
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