Deep-fried crab claws with crab ravioli

1. 1

   Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40-50 minutes. Strain, reserve the liquid and set aside.

2. 2

   Fill a deep-fat fryer or large, deep, heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.

3. 3

   Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns, ginger, garlic, soy sauce, sesame oil and sherry together to form a paste, or blend in a food processor. Coat the crab claw flesh in the paste.

4. 4

   Put the flour, eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour, then with the eggs and then the breadcrumbs.

5. 5

   Deep-fry the claws for 2-4 minutes, or until cooked through. Put them on a plate lined with kitchen paper to drain.

6. 6

   Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli.

7. 7

   Cook the ravioli in a large pan of boiling salted water for 1-2 minutes or until they rise to the surface. Meanwhile, gently heat the reserved crab stock.

8. 8

   To serve, place the white crab meat in the bottom of a serving bowl, add three ravioli, ladle over the stock and top with a claw. Garnish with the coriander.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.