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Thai-style salmon and crab beignets

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Lee Harry, head chef at The Galley in Topsham, shares his recipe for fragrant Thai-style salmon and crab beignets with lemon and cumin mayonnaise

Salmon and crab beignets

Serves 4 as a starter

You will need

For the beignets:
Salmon fillet 100g, diced
Fish sauce 50ml
Butter 125g
Fish stock 250ml
Flour 150g
Eggs 4
Picked white crab meat 100g
Thai red curry paste 2 tbsp
Chillies 2, finely diced
Coriander a handful, roughly chopped

For the mayonnaise:
Large egg yolks 2
Garlic 1 clove, minced
Dijon mustard 1 tsp
Salt a pinch
Pepper a pinch
White wine vinegar a splash
Vegetable oil 275ml
Chilli powder ½ tsp
Cumin seeds 1 tsp, crushed
Coriander a couple sprigs, chopped


  1. For the beignets: marinate the salmon in the fish sauce. In a pan, melt the butter in the fish stock to full boil, add the flour and stir well until combined. Transfer into a mixer and gradually beat in the eggs one by one. Add the crab meat, Thai paste, chilli and coriander, then combine.
  2. Heat a pan of oil (or deep fat fryer) to 170°c. Drop the dough mixture into the hot oil a tablespoon at a time and cook for around 5 minutes until golden.
  3. For the mayonnaise: place the yolks, garlic, mustard, salt, pepper and vinegar into a mixing bowl, combine and then slowly whisk in the vegetable oil until you have a thick mayonnaise.
  4. Transfer into a serving bowl and garnish with the chilli powder, crushed cumin seeds and coriander.

‘Finish off the mayonnaise with a light sprinkle of lemon zest for added zing,’ says Lee

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