Ingredients

• 2 cooked crabs
• brown and white meat removed and kept separate
• shells reserved
• claws left whole
• 200g/7oz raw prawns
• heads and shells removed and reserved
• de-veined
• meat finely chopped
• 2 star anise
• 600ml/1 pint chicken stock
• 150ml/5fl oz brandy
• sunflower oil
• for deep-frying
• 2cm/¾in fresh root ginger
• peeled and finely chopped
• 1 garlic clove
• finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp dry sherry
• 75g/2½oz plain flour
• 2 free-range eggs
• beaten
• 75g/2½oz panko or fresh breadcrumbs
• 30g/1oz nduja
• 24 wonton wrappers
• salt and freshly ground black pepper
• 2 tbsp finely chopped fresh coriander
• to serve

Directions

• Put the crab shells
• prawn heads and shells
• star anise
• chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain
• reserve the liquid and set aside.
• Fill a deep-fat fryer or large
• deep
• heavy-bottomed saucepan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Crack the crab claws to expose most of the flesh and remove the shell. Mix the finely chopped prawns
• ginger
• garlic
• soy sauce
• sesame oil and sherry together to form a paste
• or blend in a food processor. Coat the crab claw flesh in the paste.
• Put the flour
• eggs and breadcrumbs in separate bowls. Coat the crab claws in the flour
• then with the eggs and then the breadcrumbs.
• Deep-fry the claws for 2–4 minutes
• or until cooked through. Put them on a plate lined with kitchen paper to drain.
• Mix 150g/5½oz brown crab meat and the nduja paste together. Place a teaspoon of the mixture in the centre of a wonton wrapper and wet the edges. Place another wonton wrapper on top and press down to seal. Use a pastry cutter to cut out a perfect circle. Repeat with the rest of the wrappers to make 12 ravioli.
• Cook the ravioli in a large pan of boiling salted water for 1–2 minutes or until they rise to the surface. Meanwhile
• gently heat the reserved crab stock.
• To serve
• place the white crab meat in the bottom of a serving bowl
• add three ravioli
• ladle over the stock and top with a claw. Garnish with the coriander.