Crab balls – boulinhos
If you're after good nibbles or finger food for a party, these boulinhos are perfect.
Ingredients
For the boulinhos
- g Hand-picked crab claw meat
- g Floury potatoes, such as Maris Piper or King Edward
- ml Whole milk
- Garlic cloves
- ml Olive oil
- Salt, to taste
- Cayenne pepper, to taste
For the tempura batter
- g Plain flour
- g Potato flour
- tsp Baking powder
- ml Sparkling water
- Free-range egg
Instructions
Cook the potatoes and garlic in the milk until tender, keeping the cooking liquid. Blitz the potato and garlic in a food processor.
Add the crab and work in the olive oil. Add a little of the reserved cooking liquid if you need it. The mixture should be firm enough to shape into balls. Season to taste with cayenne pepper and salt.
Mix the dry ingredients together, then add the sparkling water and egg. Whisk together.
Shape the crab and potato mixture into balls of about 35g. Dip them in the tempura batter and deep-fry until crisp and golden.
For the boulinhos
For the tempura batter
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