Green banana crab doughnut with rosella and Davidson plum jam

A savoury doughnut made from green banana flour, filled with sweet crab meat and fried until golden, then served with a bright, tangy tropical sauce. This recipe comes from Lincoln Petith.

Credit: Taste of the Tropics

• makes

  10

• prep

  30 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

Doughnut

• 250 ml milk
• 450 g green banana flour
• 3 tsp yeast
• 25 g sugar
• 6 g salt
• 100 g butter, melted

Rosella and Davidson plum chilli jam

• 100 g fresh or frozen rosella flowers
• 100 g fresh or frozen Davidson plum
• 50 g ginger
• 6 garlic cloves
• 2 red chillis (remove seeds if you don’t want it too spicy)
• 200 ml vegetable oil

Mud crab filling 

• 1 large mud crab
• 6 lychees
• 6 dried lychees
• Pulp of 1 passionfruit
• 2 tbsp chopped mint
• 2 tbsp chopped coriander
• 2 tbsp chopped Vietnamese mint
• 1 lime
• 1 tsp salt

Garnish

• 2 finger limes
• 2 tbsp Davidson plum powder

Rising time: 30-40 minutes

Instructions

1. To make doughnut dough: Warm milk on the stove or in a microwave. Combine flour, yeast, sugar, salt and milk in a bowl.
2. Combine until the mixture comes together to form a dough. Add extra milk if dough seems dry. It should be shining and smooth.
3. Cover in cling wrap and allow to stand for 30-40 minutes, until dough has doubled in size
4. For the rosella and Davidson plum chilli jam: Place all jam ingredients into a blender with vegetable oil and blend until a smooth paste
5. Add a dash of vegetable oil into a pot and cook the paste over a low heat, stirring constantly. Simmer for about 30-40 minutes or until a deep dark red colour. The oil will start to separate out of the sauce; once this happens you know it’s ready.
6. Turn off heat. Mix oil back into the paste and allow to cool.
7. For the mud crab filling: Bring a large pot of water to the boil and add mud crab. Cook for 6-10 minutes, until a deep red colour. Once cooked, place into ice to cool down.
8. Pick all meat and add into a bowl. Mix with rest of filling ingredients and taste, it should be sweet, sour then salty.
9. For the doughnuts: Once doughnut dough has risen, remove cling wrap and form dough into 50-60 g balls, about the size of a golf ball.
10. Flatten out ball in hand into a small pancake shape and fill with about 2 tbsp of mud crab filling, placing into the middle and building the edges of the ball back together and sealing
11. Heat oil in a shallow frying pan to 180°C. Drop doughnuts into oil (should be sizzling)
12. Cook for approximately 90 seconds, on both sides, until brown. Remove from oil and place doughnuts on paper towel to remove excess oil.
13. To serve, garnish with finger limes pearls and Davidson plum dust. Serve with jam.

Note

You can substitute doughnut garnish with sweet/sour fruit toppings

 

See this recipe in Taste of The Tropics season 2 episode 1, Foodie Friends, on SBS Food and SBS on Demand from 30 April. See season 1 at SBS On Demand now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.