Fried Blue Swimmer Crab Balls with Chilli Sauce


“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.

What you will need

600 gm cassava, peeled, cut into large dice (see note)

2 egg yolks

2 tsp unsalted butter

20 gm plain flour

Grapeseed oil, for deep-frying

Fresh curry leaves, to serve

  Chilli sauce

100 gm smoked tomatoes (see note)

75 ml rice vinegar

2 tbsp grapeseed oil

2 tbsp melted coconut oil

1 small onion, coarsely chopped

5 long red chillies, coarsely chopped

1 garlic clove, peeled

2 fresh bay leaves

1 tsp rapadura sugar (see note)

½ tsp finely grated nutmeg

  Blue swimmer crab filling

2 tbsp olive oil

½ small onion, finely chopped

2 garlic cloves, very finely chopped

1 tbsp finely sliced fresh curry leaves

1 tsp yellow mustard seeds, toasted

250 ml (1 cup) tomato passata

250 ml (1 cup) coconut milk

150 ml crab or fish stock

200 gm blue swimmer crab meat

1/3 cup finely chopped tarragon

2 tbsp finely chopped flat-leaf parsley


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