Tempura Soft Shell Crab Burger

1 black bun (recipe below)

1 soft shell crab

20g dhania tempura batter (recipe below) 1 large potato avocado cucumber vinegar honey juice of 1 lemon chilli mango mayo (recipe below) oil for frying sesame seeds (optional) yeast

200g cake flour 100ml warm water 2g dry yeast

Put the flour and yeast in a bowl. Add warm water slowly and use a whisk to beat the mixture.

Leave in a warm place close to the oven for the yeast to activate. Remove away from the heat, beat again and set aside.

BLACK BUN:

500g bread flour

5g fine salt

10g brown sugar

30g butter

15g instant yeast

10g squid ink

1 egg warm water to make a soft dough

In a bowl, combine all the ingredients except the water.

Make a well in the centre and slowly add the water. Mix to a soft pliable dough.

Tip the dough on to a clean surface and knead for 10 to 12 minutes or until smooth.

Portion to five 100g dough balls and roll into a burger bun shape.

Place on to a greased tray and leave in a warm place until doubled in size. Bake at 190ºC for 20 minutes.

Sprinkle with white sesame seeds.

125ml mayo 125ml tinned mango 1 red chilli, de-seeded

Blend the tinned mango.

Add the blended mango to the mayo and mix.

Finely chop the red chilli and add to the mango and mayo mixture.

half of a medium size avocado 50g cucumber

1 tsp honey

1 tsp vinegar salt

Peel the avocado and cucumber, and cube them.

Add the vinegar, honey and salt to the avocado and cucumber mixture.

Dust the crab in flour and then batter, and fry for 5 to 7 minutes.

Cut the bun, spread the chilli mango mayo on both sides, place the coriander and then the crab on it.

Add more chilli mango mayo on the crab and place the top of the bun. Cut the potato into chips and fry. Serve some of the avocado slaw on the side with the burger and fries. Enjoy!