Photo: Anna Pelzer
Crisp soft shell crab, crab salad and tandoor smoked spicy salmon mousse
62 ingredients
2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1826
Calories
70g
Protein
77g
Fat
213g
Carbs
Counts 22 of 27 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Crab | 100g cooked | 97 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Kumquat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Melon | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz kumquats
- 30g/1oz palm sugar
- 20ml white vinegar
- ½ tsp cumin
- ½ tsp coriander seeds
- 1 red chilli
- 1 tsp melon seeds
- 1 tsp salt
- 1kg/2¼lb red plums
- 300g/10½oz brown or palm sugar
- 500ml/17fl oz red wine vinegar
- 3 star anise
- ½ tsp garam masala
- 1 dried red chilli
- ½ tsp crushed black peppercorns
- 1 tsp salt
- 20 cloves garlic
- small bunch coriander
- knob of fresh ginger
- 4-5 lime leaves
- 1 tbsp grated lime zest
- 2 tbsp lime juice
- 1 tbsp red chilli powder
- ½ tbsp garam masala
- ½ tbsp salt
- 50ml/2fl oz vegetable oil
- 1 tbsp gram ( chickpea
- 100g/3½oz plain yoghurt
- knob of butter
- 400g/14oz salmon
- 2 tbsp melted butter
- 2 tbsp single cream
- 1 tbsp set plain yoghurt
- 1 tbsp chopped mint
- 1 lime
- 1 tsp finely chopped fresh ginger
- 1 tsp lime juice
- ¼ tsp garam masala
- ½ tbsp gingerginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red chilli powder
- 2 tbsp chopped coriander
- 1 tbsp finely chopped fresh ginger
- 1 tbsp lime juice
- 2 tbsp rice flour
- 4 small soft shell crabs
- , for deep frying vegetable oil
- 3 tbsp vegetable oil
- 1½ tsp mustard seeds
- 10 curry leaves
- 1 tsp chopped fresh ginger
- ½ tsp chopped green chilli
- 100g/3½oz onion
- 300g/10½oz white crabmeat, flaked
- 1 tsp ground turmeric
- ¾ tsp salt
- 3 tbsp coconut milk
- 1 tsp chopped coriander
- 1 tbsp freshly grated coconutcoconut
- mustard cress
- julienne of plums
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes