Vegetable oil for deep-frying
2 shallots, thinly sliced
1 free-range egg
50g/1¾oz plain flour
1tsp dill, finely chopped
Pinch sweet paprika
1tsp nigella seeds
2 tbsp white spider crabmeat
150ml/5fl oz sparkling water
Pinch white pepper
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix the rest of the ingredients together to make a loose batter. Take a metal tablespoon and separate into enough batter to fill the spoon.
Fry the spoonfuls of the batter for three minutes on each side, until golden and heated through. (You may need to do this in batches.) Drain on kitchen paper.
Serve with salad, chips or on their own with delicious dips.
These recipes have been created by the level 2 Professional Cookery students from Truro and Penwith College. Usually working in the college’s popular restaurant Senara, the students devised their own dishes using the fresh shellfish and seafood sold by W. Harvey & Sons both online and in its Newlyn shop.
Working together proved to be such a success that W. Harvey & Sons and the college have agreed to form a long-standing partnership to continue to provide the same opportunity for students going forward.
The Hospitality and Catering division of the college offers courses covering Food and Beverage Service and Professional Cookery, from levels one to three, with an additional level three certification in Patisserie and Confectionary. It works closely with the Paul Ainsworth Academy as well as other companies that specialise in the food industry.
Find out more here
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