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- 1 spanner crab
- 1 fresh coconut
- 1 lemon
- 2 eggs, lightly beaten
- 2 tablespoons butter
- Small handful fresh peas
- Lemon wedge, to serve
MethodPreparation: 10 minutes
Cooking: 40 minutes
1. Bring a saucepan of salted water to the boil, place the crab in the saucepan and cook for 8-10 minutes, remove and place in the fridge.
2. Crack open the coconut over a bowl, reserve the juice, crack open the shell and scrape the flesh into another bowl.
3. Using a fine grater, grate the coconut flesh, place half in a frying pan and place over a medium heat, stir continuously until golden and remove from heat.
4 Peel the lemon skin into strips and julienne, place into a saucepan of water and bring to the boil, drain and repeat twice more, then drain and set aside.
5. Remove the crab meat from the shell and reserve the shell, place the meat in a bowl, squeeze over half a lemon, add the toasted and fresh coconut, season and stir through the lemon zest. Spoon the mixture into a ring mould on a serving plate and place in the fridge until needed.
6. Pour the eggs into a squeeze bottle, heat an oiled wok over a medium heat, squeeze the egg in a fast swirling motion over the wok to create a net, cook 2-3 minutes then carefully remove from wok, repeat with remaining egg and fold the egg nets into triangles.
7. Heat an oiled frying pan over a high heat, add the reserved shells and stir to cook until bright orange all over, remove shells from pan, add the peas and butter, spoon the butter over the peas and cook for 2-3 minutes. Season.
8. Carefully remove the mould from the crab. Place an egg net to the side, spoon the peas to the other side with a lemon wedge and pour over any remaining pan juices to serve.