Recipe Name
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.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
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| g | $ | g | $ 0.00 | |
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| mL | $ | mL | $ 0.00 | |
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| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| L | $ | L | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 |