Heat a deep fat fryer to 190°C.
Mix crab, lobster, potato, chilli, ginger, lime juice, and zest in a bowl.
Stir in coriander and season with salt and pepper.
Form quenelles with small spoons and coat in flour, then egg, then breadcrumbs.
Fry quenelles for two minutes until golden and drain on kitchen paper.
Boil chillies, sugar, vinegar, and 25ml water in a saucepan.
Simmer for five minutes until the sauce has thickened.
Blend to a purée, pass through a fine sieve, and leave to cool.
Blend half the mango with vanilla seeds and lime juice into a purée.
Sieve the purée and adjust seasoning with lime, salt, and pepper.
Melt butter in a pan and warm the lobster claws through.
Toss remaining mango and leaves with olive oil and seasoning.
Spread a spoonful of mango dressing onto four plates.
Top with a pile of salad and one lobster claw per plate.
Garnish with seafood cakes and drops of sweet chilli sauce.