Gâteaux piments with crab from Sunshine on a Plate: Simple, Vibrant Cooking to Warm the Heart (page 22) by Shelina Permalloo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coriander and mint chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pre-soak yellow split peas overnight.

  • Ro_ on March 08, 2020

    Well these turned out a bit disastrously, but I'm not sure if it's a problem with the method (after another recipe in this book that suggested that 50 mins was adequate time to cook beef shank I do have my doubts) or with some of the deviations I made. I used green split peas instead of yellow & good quality tinned crab meat instead of fresh, but think both of these things were OK. However, I didn't have time to pre-soak my split peas overnight so I soaked for a few hours then boiled them for 5 minutes: they still had a good bite to them so I thought it was fine, but this may have been an issue. Also I may have over-mixed the batter. Either way, the little crab balls were looking great as I lowered them into the deep fryer, but when I pulled up the basket a couple of minutes later, they had COMPLETELY disintegrated. I did the others in a frying pan with shallow fry, the flavours were great but they weren't crunchy. Flour coating next time maybe? Good flavours, bad texture.

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