2 soft shell crabs, quartered
3 white potatoes, peeled and sliced julienne
3 gherkins, thinly sliced
4 spring onions, finely sliced
1 tbsp. fresh thyme leaves, roughly chopped
200 g rocket leaves
2 cups plain flour
In a large pot of vegetable oil, deep-fry the potato until golden, then remove, sprinkle with salt and set aside.
In a bowl, mix together the flour, thyme and a generous sprinkle of salt. Pour in enough soda water to form a frothy batter. Coat the crab in the batter, then pop in the fridge for 5 mins. Once refrigerated, deep-fry the crab until crispy.
In another bowl, whisk together the spring onions, gherkins and mayo. Toss half the fried potato straws through the mayo mixture.
Layer a platter with rocket leaves, potato straws and pop the crab on top with a sprinkle of salt.
Serves 2 - 3