mauritian crab cake / gateau cravate
Ingredients
- 400 g plain flour
- 35 ml vegetable oil or 40g
- 1 egg
- 1 tbsp salt
- 1 tsp sugar
Instructions
- In a large bowl, combine the plain flour, salt and sugar then mix well. Add the the vegetable oil, egg and water then mix with a fork or chopsticks until well combined.
- Use your hands to work the mixture until a dough is formed. The dough should not be sticky or too dry (Add extra flour if required).
- Wrap or cover the dough with a tea towel and let it rest for 30 minutes.
- With a rolling pin, flatten the dough to a ½cm thickness while also trying to keep a square shape.
- Cut individual 2 x 10cm rectangular sheets then cut and shape as shown on the picture below or in your desired shapes. Check out video for instructions on how to fold.
- Deep fry on medium high heat (190°C | 380°F) for 5–7 mins until golden brown. Let them cool down then enjoy!
Video
Notes
They can be stored in an airtight container or zip bag at room temperature for up to 2 weeks
You can also brush the gato cravate with egg wash and bake them at 180C | 360F for 20 minutes. However, the baked version has a different texture compared to the deep fry one. It will be very similar to a pretzel.