For frying:vegetable oil250 gmcassava crackers (see note)140 mlcoconut cream1red jalapeño chilli, seeded and chopped½ cupthinly sliced mint2 tspcaster sugar¼ cupmayonnaise½lime, juiced (or to taste)500 gmcooked crabmeat, picked over½fresh coconut, flesh shredded with a citrus zester
Fill a deep-fryer or large heavy-based saucepan two-thirds full with vegetable oil and heat, then deep-fry cassava crackers, in batches, for 30 seconds or until puffed and crisp. Drain on absorbent paper.
Process coconut cream, chilli, half the mint and sugar in a food processor until a purée forms. Transfer purée to a bowl, then whisk in mayonnaise, lime juice and remaining mint until just combined. Gently fold through remaining ingredients, season to taste with sea salt and freshly ground black pepper and stir to combine. Serve crab, coconut and mint dip with cassava crackers passed separately. Best served on day of making.
Note Cassava crackers are made from pounded
cassava and sago flour flavoured with chilli, leeks and paprika,
and are available from Pacific Island food stores. If unavailable,
substitute prawn crackers or pappadams.