Crunchy, succulent level-headed shell crab pairs brilliantly with this flavoursome green onion aioli. Revel in it as finger food with a glass of wine, or as a starter to a huge dinner occasion.
Substances:
- 3/4 cup (225g) mayonnaise
- 2 green onions, sliced thinly
- 1 clove garlic, beaten
- 1 tablespoon lemon juice
- 1/2 cup (100g) rice flour
- 1 teaspoon dried chilli flakes
- 2 teaspoon sea salt flakes
- 8 uncooked microscopic level-headed-shell crabs (500g)
- vegetable oil, for deep frying
- 1 cup loosely packed contemporary basil leaves
