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Deep-fried crab claws with crab ravioli
Fruit and vegetables
2cm/¾in fresh root
ginger
, peeled and finely chopped
1
garlic
clove, finely chopped
2 tbsp finely chopped
fresh coriander
, to serve
Tins, packets and jars
600ml/1 pint
chicken stock
75g/2½oz
plain flour
Cooking ingredients
2
star anise
sunflower oil
, for deep-frying
2 tbsp
soy sauce
1 tbsp
sesame oil
75g/2½oz panko or fresh
breadcrumbs
Dairy, eggs and chilled
2 free-range
eggs
, beaten
Meat, fish and poultry
2 cooked
crabs
, brown and white meat removed and kept separate, shells reserved, claws left whole
200g/7oz raw
prawns
, heads and shells removed and reserved, de-veined, meat finely chopped
Other
150ml/5fl oz
brandy
1 tbsp
dry sherry
30g/1oz nduja
24 wonton wrappers
salt and freshly ground black pepper
Back to recipe
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