Ingredients

• 150g/5oz fresh white crab meat
• 75g/3oz cooked lobster meat
• 75g/3oz cooked cold mashed potato
• 1 red chilli
• finely diced
• 1cm /½in fresh ginger
• finely grated
• 1 lime
• juice and zest only
• 1 small bunch coriander
• finely chopped
• salt and freshly ground black pepper
• 75g/3oz plain flour
• 2 free-range eggs
• lightly beaten
• 50g/2oz panko breadcrumbs
• 2 red chillies
• finely diced
• 75g/3oz caster sugar
• 75ml/3fl oz rice wine vinegar
• 1 mango
• peeled and finely diced
• ½ vanilla pod
• split and seeded
• 1 lime
• juice only
• salt and freshly ground black pepper
• 75g/3oz butter
• 4 large cooked lobster claws
• 1 small handful frisée lettuce
• 1 small handful lambs lettuce
• 1 small handful watercress leaves
• 2 tbsp coriander cress
• olive oil
• for dressing

Directions

• For the crab and lobster cakes
• heat a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the crab
• lobster
• potato
• chilli
• ginger and lime juice and zest into a bowl and mix thoroughly.
• Add the coriander and season with salt and black pepper.
• Using two small spoons
• form quenelles from the mix
• then carefully coat each quenelle in the flour
• then the beaten egg and then coat in the breadcrumbs.
• Place gently into the fat fryer and fry until golden-brown and hot through – about two minutes. Remove with a slotted spoon and drain onto kitchen paper.
• For the sweet chilli sauce
• place the chillies
• sugar
• vinegar and 25ml/1floz water into a saucepan and bring to a boil.
• Reduce the heat and simmer for five minutes
• or until thickened.
• Place into a food blender and blend to a purée
• then pass through a fine sieve and allow to cool.
• For the salad
• place half of the mango
• the vanilla seeds and lime juice into a small food processor and blend to a purée
• and then pass through a fine sieve into a bowl.
• Check for seasoning
• adding more lime
• salt and black pepper
• if needed.
• Heat a frying pan until medium hot
• add the butter and heat until melted then add the lobster and warm through
• flipping over half way through. Remove from the heat.
• Toss the rest of the mango with all the leaves in a bowl
• dressing with a little olive oil
• salt and black pepper.
• To serve
• place a dollop of mango dressing onto each of four plates
• then quickly spread it across the plate.
• Top with a little pile of salad and a lobster claw.
• Place a few crab and lobster cakes around the plate and then finish with several drops of sweet chilli sauce.