James Martin’s delicious crab balls with chilli jam
Pull out all the stops and try this recipe from James’ own kitchen.
You will need:
● 3kg King Edward potatoes, peeled and chop into large chunks
● 125g butter
● Bunch of fresh coriander, chopped finely
● 6 large fresh green chilli, deseeded and finely chopped
● 8 shallots, finely chopped
● Sea salt and freshly ground black pepper
● 3kg flaked white crab meat
● Plain flour, seasoned
● 3 medium free-range eggs, beaten well
● Dried breadcrumbs
● 500g sesame seeds
● Corn or sunflower oil for deep-frying the crab balls
For the chilli sauce:
● 100g caster sugar
● 6 red chillies
● 6 plum tomatoes
● 12 kaffir lime leaves
● 4 Pieces of lemon grass, chopped
● 150g fresh ginger, peeled
● 6 cloves garlic
● 6 shallots, peeled
● Fish sauce
● Sesame sauce
● Dark soy sauce
● Clear honey
● 8 limes, juice and zest
- Boil the potatoes in lightly salted water until tender. Drain, then return to the pan. Mash with a potato masher until smooth, beating in the butter, coriander, chilli, shallot and lots of seasoning.
- Mix the crab meat with the potato mixture, and then shape into bite-size balls and place in the fridge to set for about 20 minutes.
- To make the sauce, place the sugar in a pan on a medium heat and bring to a caramel. Purée all the rest of the ingredients in a blender. Once the sugar has turned a rich caramel colour, but not burnt, pour in the purée and stir well.
- Bring to the boil and cook for about 5 minutes, simmering gently. Remove from the heat and allow to cool.
- Toss crab balls in seasoned flour, then beaten egg and finally the breadcrumbs with the sesame seeds. Chill for 30 minutes.
- Heat oil in a pan and deep-fry the crab balls until golden brown. Remove and place on kitchen paper. Spoon the chilli jam into a serving dish; place the cooked crab balls on top.
Picture: Getty Images