Recipe Cuisine: Singaporean
Theme: Soul Spicy
Chilli Soft Shell Crab
By: Deborah Dean
Ingredients
- Soft Shell Crab
- 6 soft shell crabs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup cold sparkling water (or cold soda water)
- Vegetable oil for deep frying
- Green Mango Herb Salad
- 1 medium green mango, peeled and julienned
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil leaves
- 1 small red chilli, thinly sliced (optional)
- 1 small shallot, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon palm sugar
- Chilli Sauce
- 2 tablespoons Lee Kum Kee Chilli Garlic Sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon honey or sugar
- 1 clove garlic, finely minced
- 1 tablespoon water (to adjust consistency)
Product used in recipe
- LEE KUM KEE - CHILLI GARLIC SAUCE
Method
- Rinse the soft shell crabs under cold water. Remove the face by lifting the pointed front flap and cutting it off with kitchen scissors. Remove the gills (feathery spongy parts) on both sides of the crab’s body by pulling them out. Flip the crab over and remove the apron (the small flap on the underside). Rinse again and pat dry thoroughly with paper towels.
- In a bowl, sift together flour, cornstarch, baking powder, salt, and white pepper. Gradually whisk in cold sparkling water until you get a smooth, slightly thick batter (similar to tempura batter). Keep it cold by placing the bowl over ice if possible.
- Heat vegetable oil in a heavy-bottomed pot to 175°C. The oil should be deep enough to fully submerge the crabs.
- Dip each crab into the batter, ensuring it is fully coated. Carefully lower into the hot oil. Fry for about 3-4 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- In a mixing bowl, combine julienned green mango, coriander, mint, Thai basil, sliced chilli, and shallot.
- In a small bowl, whisk together fish sauce, lime juice, and palm sugar until sugar dissolves. Pour the dressing over the salad and toss gently to combine. Set aside.
- In a small bowl, mix Chilli Garlic Sauce, lime juice, fish sauce, honey, and minced garlic. Add water a little at a time to adjust the consistency to a pourable but thick sauce..
- Plate the crispy soft shell crabs with a drizzle of sauce. Divide the herb salad and serve on the side to add as desired with chilli garlic lime dipping sauce in a small bowl.
