Deep-fried padrón peppers filled with crab, lime and chilli
This is a snack. Absolutely gorgeous padrón peppers filled with a lovely crab mixture. Call it a version of a popper if you like.
Christopher Davidsen
Ingredients
- bags of padrón peppers
- g Potatoes, floury
- g Crab, picked meat
- Spring onion, finely sliced
- Green chilli, finely chopped
- tsp Ginger, finely grated
- tbsp Coriander, finely chopped
- tbsp Cream
- tbsp Olive oil
- Lime (both the juice and the zest are used here)
- tbsp Potato flour
- l Sunflower oil (for deep-frying)
Instructions
Crab mixture
Cook the potatoes, drain them and steam them dry.
Crush them, then set them aside to cool.
Look for a floury variety such as Maris Piper or King Edward.
Mix the crushed potatoes, cream, olive oil, crabmeat and potato flour together. Stir with a spoon to an even mixture.
Add the rest of the ingredients and fold them in.
Season to taste with salt, pepper and lime juice before putting the mixture into a piping bag.
Frying
Heat the sunflower oil to 160°C in a heavy-based pan.
Slit the padrón peppers open up near the stalk so you can get the piping bag in.
Fill them all the way up.
Once you've filled them all, drop a few at a time into the hot oil and lift them out when they've turned golden on the outside (about 2 minutes).
Lay them on kitchen paper, scatter over Maldon salt and squeeze over lime juice. Serve immediately.
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Christopher Davidsen
