• PREP: 15M
  • COOK: 20M
  • SERVINGS: 2
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    INGREDIENTS

  • 2 soft shell crabs, cut into half
  • For sweet chilli kaffir lime tempura batter:
  • 4 egg whites
  • 1 bottle WORLDFOODS Thai Sweet Chilli with Kaffir Lime Dipping Sauce
  • 100g (3.5oz) tempura flour
  • 50g (1.7oz) polenta flour
  • Salt
Tandoori Cream Sauce
  • 100ml WORLDFOODS Indian Tandoori Marinade & Stir-fry
  • 25ml whipping cream
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    PREPARATION

  1. Whisk the egg whites to soft peaks. This means there should be no runny whites at the bottom of the bowl, but the eggs will not yet hold their shape.
  2. While whisking, pour the WORLDFOODS Thai Sweet Chilli with Kaffir Lime Dipping Sauce into the eggs.
  3. Keep whisking and just drizzle the flour and polenta flour in.
  4. Taste and adjust the seasoning. This batter will keep in the chiller for half a day, but it is really best freshly made.
  5. Coat crabs in the batter and deep fry to a golden brown. Serve with a little lemon or lime.
Tandoori Cream Sauce
  1. Just pour the cream into the WORLDFOODS Indian Tandoori Marinade & Stir-fry and the sauce thickens and becomes smoother and richer in flavour.
  2. This sauce can be heated up over medium heat.