Masterchef Zesty crab salad is on the menu.

SERVES 4-6

1 cup (200g) rice flour

1 cup (250ml) chilled soda water

4 eggs, lightly beaten Vegetable oil, to deep-fry

4 blue swimmer crabs, cleaned, quartered

PAPAYA SALAD

Juice of 2 limes, plus extra wedges to serve

2 long red chillies (optional), thinly sliced

2 tsp fish sauce

1/ 2 tsp caster sugar

1 small green papaya, peeled, shredded

1/4 bunch each mint, coriander and Thai basil, leaves picked

3 Asian (red) eschalots, thinly sliced

Fried shallots, to serve

To make the batter, place flour, soda water, egg, 2 tsp salt and 1 tsp ground white pepper in a large bowl and whisk to combine.

Half-fill a large saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough).

Working with a one-quarter piece of crab at a time, dip into the batter, draining the excess, and deep-fry for 3-4 minutes until golden and crisp. Remove with a slotted spoon, drain on paper towel and season. Repeat with the remaining crab.

For the papaya salad, place lime juice, half the chilli (if using), fish sauce, sugar and 1/ 2 tsp salt flakes in a large bowl and whisk until combined. Add papaya, herbs and eschalot, and toss to combine. Place papaya salad on a serving platter and top with crab. Scatter with fried shallots, remaining chilli and extra lime wedges to serve.