Recipe of the week: Liam Charles' sea dogs
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Ingredients (serves 4)
For the crab patties
240g white crab meat
4 spring onions, trimmed and finely chopped
30g fresh coriander, leaves finely chopped
2tbsp sesame seeds
100g fresh breadcrumbs
2 large egg yolks
Plain flour, for dusting
2tbsp vegetable or sunflower oil
Fine sea salt, to taste
Cracked black pepper, to taste
For the prawns
150g raw king prawns
2tbsp vegetable oil
1tsp chilli powder
1tsp smoked paprika
1tsp garlic granules
1tsp ground cumin
1tsp dried mixed herbs
½tsp freshly ground black pepper
For the lime jalapeno mayo
1 jalapeno, seeded and finely chopped
Grated zest of 1 lime
Grated zest and juice of 1 unwaxed lemon
4 large hot dog buns
Half a ripe mango, peeled and thinly sliced
1. Bung the crab, spring onions and half the coriander into a large bowl. Lightly toast the sesame seeds in a dry frying pan over a medium heat, then tip them into the bowl of crab. Add the breadcrumbs along with the egg yolks, season with salt and pepper, and give it a light mix. Shape the mixture into 12 patties, pop them on a plate and chill in the fridge for 30 minutes.
2. Mix the prawns in a bowl with the oil and spices and set aside for 10 minutes. Heat a frying pan over a medium heat, add the prawns and fry until they become pink and are cooked through, then remove them from the pan.
3. Lightly dust your crab patties with flour, place the frying pan back over the heat, add the oil then add half the patties and fry them gently over a medium-low heat for three to four minutes on each side until golden. Transfer to a plate lined with kitchen paper to absorb excess oil, then fry the remaining patties.
5. Mix the jalapeno with the mayo, lime and lemon in a bowl and set to one side.
6. Spread each bun with some jalapeno mayo followed by a couple of slices of mango, three crab patties, then some of the prawns.
For more recipes check out Second Helpings, by Liam Charles, published by Hodder & Stoughton, priced £22. Available now.
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