To prepare the crabmeat: Chop the crabmeat in a mixing bowl. Add egg yolks, flour, fresh red chillies and coriander leaves. Slowly fold in the beaten egg whites into the crabmeat mixture. Divide the crabmeat mixture into 20 portions and roll into dumplings. Keep them aside.

To prepare the fruit chutney: Place a saucepan over low heat. Add sugar, onions, ginger and red chillies in it and cook until the mixture begins to caramelise. Then add apples, melon and vinegar, and simmer for five minutes. Remove the pan from heat and keep aside.

To prepare the garnish: Heat oil in a frying pan, add basil leaves and deep fry over very high heat (300o F) until crisp (just a few seconds). Remove to an absorbent paper to drain excess oil. Reheat the oil and add carrots rolls on metal sticks and deep fry over high heat for a minute. Drain, remove the rolls from the metal sticks, place on an absorbent paper to drain excess oil.

To prepare the dressing: Put vinegar in a bowl, add the oil in a steady trickle, whisking constantly, until emulsified. Season with pepper and salt. Heat oil in a kadai or a wok. Add the dumplings and deep fry over medium heat until light brown. Remove to an absorbent paper to drain excess oil.

To serve: Arrange the fried crabmeat dumplings in the centre of a plate and spread fruit chutney around it. Place the carrot roll, fill the roll with lettuce and pour the dressing over. Garnish with basil leaves.