Entertaining

Blue swimmer crab with papaya salad

Name: Crab and papaya salad recipe
Yield: 4
Ingredients: 1 cup (200g) rice flour; 1 cup (250ml) chilled soda water; 4 eggs, lightly beaten; Vegetable oil, to deep-fry; 4 blue swimmer crabs, cleaned, quartered; Juice of 2 limes, plus extra wedges to serve; 2 long red chillies (optional), thinly sliced; 2 tsp fish sauce; 1/2 tsp caster sugar; 1 small green papaya, peeled, shredded; 1/4 bunch each mint, coriander & Thai basil, leaves picked; 3 Asian (red) eschalots, thinly sliced; Fried shallots, to serve

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by Sashi Cheliah

Oct 20, 2019

Crunchy papaya and fresh blue swimmer crab are the stars of this spring salad recipe.

1 cup (200g) rice flour
1 cup (250ml) chilled soda water
4 eggs, lightly beaten
Vegetable oil, to deep-fry
4 blue swimmer crabs, cleaned, quartered

Papaya salad

Juice of 2 limes, plus extra wedges to serve
2 long red chillies (optional), thinly sliced
2 tsp fish sauce
1/2 tsp caster sugar
1 small green papaya, peeled, shredded
1/4 bunch each mint, coriander & Thai basil, leaves picked
3 Asian (red) eschalots, thinly sliced
Fried shallots, to serve

Method

1.

To make the batter, place flour, soda water, egg, 2 tsp salt and 1 tsp ground white pepper in a large bowl and whisk to combine.
2.

Half-fill a large saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough).
3.

Working with a one-quarter piece of crab at a time, dip into the batter, draining the excess, and deep-fry for 3-4 minutes until golden and crisp. Remove with a slotted spoon, drain on paper towel and season. Repeat with the remaining crab.
4.

For the papaya salad, place lime juice, half the chilli (if using), fish sauce, sugar and 1/2 tsp salt flakes in a large bowl and whisk until combined. Add papaya, herbs and eschalot, and toss to combine. Place papaya salad on a serving platter and top with crab. Scatter with fried shallots, remaining chilli and extra lime wedges to serve.