Who doesn’t love a good battered salt and pepper crab? Don Hancey’s recipe will definitely be a crowd pleaser.
Serves 4
Cooking tip: Be sure to mix flours and other dry ingredients together very well.
Ingredients
8 blue swimmer crabs – uncooked and split in half and cleaned
6 tbsp black peppercorns roasted whole and ground
6 tbsp chilli flakes
1 tbsp western salt
300gm plain flour
300gm corn flour
2 limes
Canola oil for deep frying |
Methods
- Toast off peppercorns in frying pan for 5 minutes or until they become fragrant, tossing to make sure they are evenly toasted
- Grind to semi-fine either in a grinder or mortar and pestle
- Mix flours together and all other dry ingredients, mix well
- Heat deep fryer to 180C
- Take half the flour and add approx. 50ml water until it becomes a batter consistency
- Flour crab in remaining (dry) flour and then dunk into the batter
- Place gently in deep fryer (or very carefully in a wok)
- Cook for approx. 3 minutes – doing 2 crab halves at a time
- Season with salt and pepper
- Serve with fresh lime
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About the Chef
| Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers. |
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