We were delighted to welcome Shelina Permalloo, 2012 Masterchef winner, back to Food at 52 to show us some more of her Mauritian inspired dishes. She was heading a Sainsbury’s event highlighting the #loveyourfreezer campaign. We enjoyed welcoming a host of familiar and new journalist and blogger faces.
Twitter was buzzing with photos of the impressive flavoursome canapés, mains and dessert all using frozen ingredients.
The prize dish was definitely Shelina’s crab claws with comments including:
Salt and Chilli Stir Fry Crab
- Serves 2
- Preparation and cooking time: 20 minutes
- 1tsp salt
- 2tsp cracked black pepper
- 1tsp five spice powder
- 1tsp sugar
- 500 ml vegetable oil, plus extra for pan frying (you can use sunflower oil for this)
- Cooked Scottish Crab Claws, Taste the Difference, 380g by Sainsbury’s
- 30g corn starch
- 1 banana shallot finely diced
- 1tbsp frozen chopped garlic by Sainsbury’s
- 1tsp frozen chopped chilli by Sainsbury’s
- 4 spring onions, sliced into long diagonal pieces
- 1tbsp frozen coriander by Sainsbury’s
- 2 lime, quartered
Allow the crab claws to defrost thoroughly before use and remove the crab meat from the claws before cooking. All other frozen ingredients can be used straight from the freezer.
- Dry roast the salt, pepper and Chinese five spice powder in a pan for 30 seconds. Remove the mixture from the pan and allow to cool before adding the sugar. Set aside in a small bowl
- In a deep frying pan or wok, bring the oil to 180°C (be careful when using hot oil, keep away from children and do not leave unattended). Dust the crab meat with corn flour and fry two at a time to keep the oil at a consistent temperature and fry for just 1 minute. Once cooked, remove the crab meat from the oil and place directly onto a kitchen paper to absorb the excess oil. Repeat with the remaining meat until they are all cooked and set to one side
- Bring a wok to a high heat, add a little of the oil used when deep frying the crab meat and add the banana shallots, garlic and chilli and cook until fragrant. Now add the cooked crab meat and sprinkle with the salt, pepper and five spice mix whilst tossing in the pan. Finally add the spring onion and the frozen coriander
- Remove from the wok and serve on a bed of lettuce leaves and segments of lime. Decorate with the washed crab claws for a bit of drama on the plate