Makes 8-10 Portions
100g carnaroli risotto rice
1 medium shallot, peeled and finely chopped
30g root ginger, scraped and crushed
1 clove garlic, peeled and crushed
1 red chilli, seeded and finely chopped
20g coriander leaves, chopped
50g olive oil
30g tomato puree
60ml white wine
200ml fish stock
200g brown crab meat
300g white crab meat
Salt and freshly ground black pepper
1 litre vegetable oil for frying
For the crumbing
100g panko breadcrumbs
100g plain flour
50g grated parmesan cheese
500ml vegetable oil
For the gremolata
1 lemon, zest
50g flat leaf parsley, picked and chopped
1 garlic clove, crushed into a paste
100g crème fraîche Seasoning
Sharp's Offshore Pilsner
- Gently cook the shallot, ginger, garlic and chilli in the olive oil until soft.
- Add the rice and cook gently, then gradually add the tomato purée, sherry and fish stock and simmer until completely absorbed and the rice is just cooked.
- Add the crab meat and cook on a low heat for 3-4 minutes. Season to taste and then leave to cool. Refrigerate once cooled and leave to set.
- Mould the chilled risotto into even bite - size balls, approx. 30g each in weight.
- Meanwhile, set up 3 separate shallow trays for the crumbing: one for the flour, one for the crumbs and parmesan, and one for the egg and milk mix.
- Add the balls to the flour, ensuring that they are fully coated. Shake off the excess flour, then place into the egg mix – again, ensuring that this coats the outside of the balls without any gaps. Then carefully place into the breadcrumbs and coat evenly. Leave in the fridge to set.
- To make the gremolata crème fraîche, mix all the ingredients together in a bowl and season.
- Heat the vegetable oil to 190C in a deep fat fryer or a pan twice the size of the volume of oil. Check the temperature of the oil with a temperature probe. Carefully place the crumbed balls into the hot oil and fry until crispy golden brown, then drain carefully on kitchen paper. Serve with the crème fraîche.
- Take care as they will be hot inside.