Crispy Crab and Tofu Fritters with Wasabi Tobiko and Pea Shoots

THESE fritters are fairly easy to make and the resulting texture is incredibly light and delicate — which comes from the use of tofu. They contain no egg, which is unusual for a fritter but good for your cholesterol.

Makes 8 starter-sized fritters

250g (9oz) white fish meat, skin and bones removed, roughly chopped (we use halibut but you can use cod, hoki, pollock, etc)

1 x 340g (12oz) tetra-pack of firm tofu

2 level tsp of flaky sea salt

1 tsp shichimi Japanese spice mix

2 tbsp firmly packed and drained gari (sushi ginger), shredded

3 spring onions, finely sliced, rinsed and drained

250g (9oz) white crab meat, picked over, all shell removed

1 cup Japanese panko crumbs vegetable oil for frying a large handful of pea shoots 2 tbsp of wasabi tobiko (wasabi-flavoured flying fish roe)

2 limes, each cut into 4 wedges

Place the fish and tofu in a food processor and blitz for 45 seconds, scraping the sides after 20 seconds. Add the salt and shichimi and blitz for another five seconds. Tip the mixture into a bowl and add the ginger, spring onions and crab meat, mix well. Place in the fridge and leave for between two hours and up to two days.

Divide the mixture into 8 and roll into balls, then toss in the panko, making sure they’re evenly coated.

Slightly flatten them, then either cook them a few at a time in a deep-fryer, or cook in a medium-hot pan with a generous amount of oil until golden on one side, then flip over and place in a preheated oven at 180C for 4-5 minutes.

To test if they’re cooked, carefully cut one in the centre and have a peek — it should be almost firm. However, as you can eat all of the ingredients in a raw state (think sushi) you can’t really undercook these — you just want a nice crisp outer coating and a juicy inner filling.

To serve, divide the pea shoots among eight plates. Place a fritter beside each, dollop with some of the wasabi tobiko and place a lime wedge on top.

Recipe by Peter Gordon