Ingredients

• olive oil
• to cover a small pan
• 4 tbsp white balsamic vinegar
• 500g/1lb 1oz cherry tomatoes on stalk
• 1 tsp sugar
• salt
• to taste
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 1 red chilli
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tbsp tomato purée
• 3 skinned tomatoes
• 2 tbsp sherry vinegar
• good pinch sugar
• 2 tbsp olive oil
• 1 banana shallot
• finely chopped
• 1 red chilli
• finely chopped
• 1 thumb-sized piece root ginger
• peeled and finely grated
• 2 large potatoes
• baked
• 2 tbsp brown crabmeat
• 250g/9oz white crabmeat
• 1 lemon
• zest only
• 1 tbsp chopped chives
• salt and freshly ground black pepper
• 50g/2oz softened butter
• vegetable oil
• for deep fat frying
• 75g/2½oz plain white flour
• seasoned with salt and pepper
• 2 whole free-range eggs
• beaten
• 100g/3½oz breadcrumbs

Directions

• For the tomato confit
• put the olive oil and white balsamic vinegar in a pan and heat. Add the stalks from the cherry tomatoes
• a pinch of the sugar and a little salt and simmer for a few minutes.
• Add the cherry tomatoes and the turn off the heat. Carefully remove the stalks. Add the remaining sugar and the black pepper and gently simmer for 8-12 minutes
• or until softened slightly.
• Transfer to a sterilised jar and leave to cool.
• For the tomato sauce
• heat the olive oil in a frying pan
• add the onion
• chilli and garlic and fry until softened but not browned.
• Add the tomato purée and stir to combine. Add the tomatoes
• salt and pepper to taste and then cook until the tomatoes have softened completely. Add the sherry vinegar and sugar and cook until pulpy.
• Remove from the heat and cool slightly and blend until smooth in a food processor or blender. Pass through a sieve into a clean bowl to make a smooth sauce.
• For the crab balls
• heat the olive oil in a frying pan and fry the shallot
• chilli and ginger until soft. Remove from the heat and set aside.
• Push the baked potatoes through a sieve into a bowl
• discarding the skins and add the brown and white crabmeat.
• Add the fried shallots
• chilli and ginger.
• Stir in the lemon zest
• chives
• salt and freshly ground black pepper and butter and mix well.
• Once firm
• wet your hands and then form into balls. Place the crab balls on a plate and leave to set in fridge.
• Heat the oil in a heavy-based saucepan or deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the flour
• egg and breadcrumbs on separate plates and gently dip each ball first into the flour
• followed by the egg and then the breadcrumbs.
• Deep fry the crab balls in the oil until golden-brown and cooked through. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.
• Serve the tomato sauce and confit tomato with the crab balls.