

A flavourful dish that should be creamy and full of coconut. Serves 8
Ingredients
8 soft-shell crabs (4 cleaned and chopped, 4 for deep frying)
FOR THE CALLALOO
4 small crabs, cleaned and chopped into pieces
8 small okra pods, finely chopped
4 cups of water
½ cup onion, finely chopped
2 cups of coconut milk
1 green hot pepper, whole (optional)
1½ bundles of spinach leaves
3 chives, chopped
4 pimentos, finely chopped
2½ tablespoons salted butted
A pinch of salt and pepper
FOR THE BATTER
200g tempura flour
150ml sparkling water