Be inspired with Recipes created by Chefs.
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|500||g||Flat Leaf Parsley|
|300||mL||Extra Virgin Olive Oil|
|100||mL||Red Wine Vinegar|
|100||g||Diced Red Onion|
|100||mL||Spicy Tomato Vinaigrette|
|500||g||White Wings Plain Flour|
|10||each||Soft Shell Crab|
|20||L||Crisco Endura Oil|
|200||mL||Praise Whole Egg Mayonnaise|
|330||g||Lychees Whole (tin)|
|10||each||Helga’s mixed grain wrap|
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.
Mix the polenta, White Wings flour, salt and pepper in a large bowl.
Place the soft shell crab back down and cut into four. Toss in the polenta flour.
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.
Add the chimmi churri mix to the Praise Mayonnaise and mix well.
Spread the aioli along the middle of wrap, add the mizuna, shaved fennel, sliced lychees and crab. Drizzle with the spicy tomato vinaigrette.
Use leftover aioli on one side of the wrap as a glue, before folding.