Crayfish Fritters with Oyster and Asparagus Dressing

Silky salmon mousse encased in crisp spring roll pastry makes fabulous fusion-style dining from Paul Bloxham
By Paul Bloxham
Crayfish Fritters with Oyster and Asparagus Dressing
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 2 cm fresh ginger, chopped
  • 1 red chilli, chopped
  • 1 tbsp coriander, chopped
  • 4 spring onions, chopped
  • 200 g fresh water crayfish tails

For the fish mousse

  • 100 g salmon, trimmings
  • 20 g butter
  • 1 egg
  • 50 ml cream
  • 4 sheets spring roll wrappers
  • 1 egg
  • vegetable oil, for frying

For the dressing

  • 1 tbsp oyster sauce
  • 2 tsp Worcestershire sauce
  • 2 tbsp sugar syrup
  • 1 tbsp white wine vinegar

To serve

  • 10 asparagus
  • 1 tsp coriander, chopped

Method

1. Heat the olive oil in a frying pan and fry the shallots, garlic, ginger and chilli together until softened.

2. Remove from the heat and add the coriander, spring onions and crayfish. Leave to cool.

3. For the fish mousse blend the fish in a food processor until smooth, then add the butter, egg and cream and blend again briefly, until the mixture is smooth. Season with salt and freshly ground black pepper.

4. Stir the crayfish mixture into the fish mousse until thoroughly combined.

5. Lay the spring roll pastry out on a work surface and place a quarter of the mixture in the centre of each. Roll into cylinders and brush with the beaten egg to seal.

6. Heat the oil in a deep fat fryer or wok to 180C and fry the fritters for 3-4 minutes, until hot and golden.

7. Mix all the ingredients for the dressing together.

8. Cut the fritters into chunks. Arrange the asparagus spears on a plate and drizzle with the oyster dressing. Scatter over the coriander and cress and serve at once.

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