Polenta Crusted Soft Shell Crab 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.