Indian Chilli Crab

SAUCE
2 tbsp rape seed oil
20 curry leaves
2 tbsp Garlic, chopped
2 green chillies, chopped
2 red chillies, chopped
2 tbsp Ginger, finely chopped
200 gm Tomato puree
1 tbsp lime juice
1 tsp red chilli paste (gochujang)
Salt to taste
1 tsp manuka honey
Lime zest and juice

METHOD
Wash and keep the carbs on a colander to drain and dry with kitchen paper.
Mix all the marinade ingredients, add the crabs to the marinade, and keep it aside for 15 minutes. Deep fry the crabs for 8-10 minutes, until crisp, red and cooked. Hold it warm.

Meanwhile, heat 2 tbsp oil in a wok. Once hot, add curry leaves, garlic, ginger, green and red chilli. Sauté until ginger and garlic are caramelised. Add tomato and chilli paste, saute for 3-4 minutes and then add lime juice, salt, honey and chopped coriander leaves. Cook for 7-8 minutes until sauce thickens.

Add the crabs to the sauce and toss it quickly, coating the crab with the chilli sauce and add lime zest and juice.

Serve on a sharing platter topped with crips shallots, almonds, red chillies, coriander cress, lime zest and drizzle manuka honey. Serve hot. It should taste, spicy, hot, sour & sweet with the crunch of toppings.