A fresh crunchy crab wrap
Polenta Crusted Soft Shell Crab Wrap
A crunchy polenta crusted crab wrap highlighted with crisp fennel salad, sweet lychees and creamy whole egg mayonnaise.
Ingredients
Serves:
- 500 g Flat Leaf Parsley
- 50 g Garlic Clove
- 300 mL Extra Virgin Olive Oil
- 100 mL Red Wine Vinegar
- 200 mL Lemon Juiced
- 100 g Diced Red Onion
- 100 mL Spicy Tomato Vinaigrette
- 500 g Polenta
- 500 g White Wings Plain Flour
- 50 g Salt
- 50 g Pepper
- 10 each Soft Shell Crab
- 20 L Fortune Canola Oil
- 200 mL ETA Mayonnaise
- 330 g Lychees Whole (tin)
- 600 g Shaved Fennel
- 450 g Mizuna
- 10 each Helga’s mixed grain wrap
Method
Step 1
For the Chimmi Churri, finely chop the parsley, mince the garlic, and dice the onion. Add to a bowl with the extra virgin olive oil, red wine vinegar, lemon juice and season with salt and pepper. Mix well.
Step 2
Mix the polenta, White Wings flour, salt and pepper in a large bowl.
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Step 3
Place the soft shell crab back down and cut into four. Toss in the polenta flour.
Step 4
Shake excess flour off the crab before placing the crab pieces into the deep fryer for one and a half minutes or until golden brown. Leave on paper towel.
Step 5
Add the chimmi churri mix to the ETA Mayonnaise and mix well.
Step 6
Spread the aioli along the middle of wrap, add the mizuna, shaved fennel, sliced lychees and crab. Drizzle with the spicy tomato vinaigrette.
Step 7
Use leftover aioli on one side of the wrap as a glue, before folding.
