Spice Up Your Festive Season with Chef Rita Sooklall’s Tempura Masala Crab
As the festive season approaches, the quest for show-stopping dishes begins. In a celebration of International Chefs Day last month, Sibaya Casino & Entertainment Kingdom’s specialty chef, Rita Sooklall, shared a culinary gem that promises to elevate your December feasting: a vibrant Tempura Masala Soft-Shell Crab.
For Chef Sooklall, a proud Durban native, food is more than a profession—it’s a lifelong passion. Her culinary journey started at the tender age of 12, inspired by her father’s own love for cooking. This self-taught chef now brings that fervor to life in Sibaya’s uMhlanga kitchen, and her unique recipe offers a perfect centerpiece for holiday entertaining.
A Festive Fusion of Flavor and Texture
What makes this dish so special? It’s a masterful blend of coastal freshness and Durban’s iconic spice. The recipe combines crisp, airy tempura-battered crab with a tangy, aromatic tomato chutney, all served atop fluffy rice. It’s a dish that delivers on both visual appeal and complex, satisfying flavors, perfect for impressing guests during the festive rush.
Chef Rita Sooklall’s Tempura Masala Soft-Shell Crab Recipe
Ingredients You’ll Need
For the Crab & Rice:
2 small soft-shell crabs (150g)
125g flour
125g cornflour
250ml sparkling water
15ml masala spice
2g salt
2g black pepper
250g rice
375ml water
For the Chutney:
30g oil
150g onion, chopped
365g tomato, chopped
15g masala spice powder
10g curry leaves
10g fresh coriander leaves
5g garlic
5g sugar
3g salt
2g black pepper
Step-by-Step Cooking Method
Begin by preparing the rice. Rinse it under cold water until the water runs clear. Place it in a pot with the 375ml of water and a pinch of salt. Bring it to a boil, then reduce the heat to a simmer, cooking for 10-15 minutes until the water is fully absorbed and the rice is tender.
For the star of the show—the tempura crab—combine the flour, cornflour, masala spice, salt, and pepper in a mixing bowl. Gradually whisk in the sparkling water to create a light, effervescent batter. Lightly dust the soft-shell crabs with a bit of extra flour, then fully coat them in the tempura batter. Heat oil in a deep pot to 180°C and carefully fry the crabs for 2-3 minutes until they achieve a beautiful golden-brown crispness.
The accompanying chutney brings the dish together. Heat the oil in a pot and sauté the chopped onion for about 5 minutes until softened. Add the garlic, curry leaves, and half of the fresh coriander, sautéing for a further minute to release their fragrances. Stir in the masala powder and cook for another minute before adding the chopped tomato and sugar. Cover the pot and let it cook for 15 minutes, allowing the tomatoes to break down completely. Add a splash of water, season with salt and pepper, and continue cooking until the chutney reaches a rich, thick consistency.
To serve, create a bed of the fluffy rice on a shallow dish. Spoon the warm, spiced chutney over the rice, place the golden tempura crab on top, and finish with a generous sprinkle of the remaining fresh coriander. The result is a restaurant-quality dish that brings a taste of coastal spice to your festive table.
Source: TimesLIVE