By Chef Rita Sookla, Sibaya Hotel @sun_sibaya
Ingredients
Crab and Batter
- 2 small soft-shell crabs (±150g)
- 125g flour
- 125g cornflour
- 250ml sparkling water
- 15ml masala spice
- 2g salt
- 2g black pepper
- Oil for deep-frying
Rice
- 250g rice
- 375ml water
- Pinch of salt
Tomato Chutney
- 30g oil
- 150g onion, chopped
- 365g tomato, chopped
- 15g masala spice powder
- 10g curry leaves
- 10g fresh coriander leaves, chopped
- 5g garlic, crushed
- 5g sugar
- 3g salt
- 2g black pepper
Method
1. Cook the Rice
Rinse the rice under cold water until the water runs clear. Place in a pot with the water and salt. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes until the water is absorbed and the rice is tender.
2. Prepare the Tempura Crab
Combine flour, cornflour, masala spice, salt and pepper in a bowl. Slowly whisk in sparkling water to form a light batter. Dust crabs in a little extra flour, then dip into the batter. Heat oil to 180°C and fry the crabs for 2–3 minutes until golden and crispy.
3. Make the Chutney
Heat oil in a pot over medium heat. Add onions and sauté for 5 minutes until soft. Add garlic, curry leaves and half the coriander; sauté for 1 minute. Stir in the masala and cook for another minute. Add tomatoes and sugar, cover, and cook for 15 minutes until the tomatoes break down. Add a splash of water if needed and season with salt and pepper. Cook until thick and rich.
4. Serve
Place the steamed rice on a shallow dish. Spoon over the warm tomato chutney. Top with crispy tempura crab and garnish with fresh coriander.
