INGREDIENTS:

For the soft shell crab spring rolls:
• vegetable oil
• 1 soft shell crab
• arrowroot
• 2 scallops
• 5 prawns
• ¼ red pepper
• 2 shitake mushrooms
• 20g leek
• handful of spinach
• dash sake
• dash light soy sauce
• pinch sea salt
• 2 sheets of egg spring roll wrapper
For the cucumber lime and wasabi mayonnaise:
• 1 lime (zest and juice)
• 1 large cucumber
• 2 tbsp mirin
• 1 tsp wasabi powder
• 125ml mayonnaise
• sea salt and black pepper

To serve:

• ½ small daikon, peeled, cut into strips using a peeler and soaked in ice water
• shiso cress to garnish

METHOD:

• For the spring rolls, heat oil for deep frying to 180ºC. Dust the soft shell crab with arrowroot and deep-fry for 5 minutes. Drain well and cut in half lengthways.
• Chop the scallops and prawns. Cut the red pepper into thin strips, soak in water and wipe dry.
• Chop the shitake mushrooms and leeks and deep-fry without dusting with flour until crisp. Drain well.
• Put the scallops, prawns, pepper, mushrooms and leeks in a mixing bowl. Add soy sauce and sea salt and mix well.
• Lay a handful of spinach on the egg roll wrapper and spread half the mixture over the pastry. Place on top of this half of the soft shell crab, fold each side of the pastry sheet over the filling and then roll up away from you. Repeat with the remaining ingredients.
• Again heat the oil for deep frying to 180ºC. Deep-fry the roll for 3 to 4 minutes and drain.
• For the mayonnaise, shred the cucumber into fine julienne strips. Mix with half the lime juice and zest, and all of the mirin, and place in the fridge for an hour to pickle lightly. Mix the wasabi powder with the remaining lime juice, then mix into the mayonnaise. Season well.
To serve, place the daikon at the side of the serving plate. Cut the spring rolls into half and pile onto the centre, top with shiso cress and serve with the mayonnaise.

Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.