Deep-fried crab claws with crab ravioli

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

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