Fried soft shell crab

Fried soft shell crab

Cua đong chiên

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A 'soft shell' crab is one that has just shed its shell and is In the process of growing a new one. These crabs am full of flavour and easy to eat, as you don't have to pry open a hard shell to get to the meat.

Ingredients

Quantity Ingredient
6 soft shell crabs
75g plain flour
45g rice flour, plus extra for dusting
1/4 teaspoon salt
250ml cold soda water
vegetable oil, for deep-frying
60g Mayonnaise
80ml Chilli sauce

Method

  1. Carefully pull away the tail of each crab. Remove the gills by folding back the top shell and lifting out the gins with your fingers.
  2. To make the batter, sift the flour, rice flour and salt into a bowl and make a well in the centre. Pour the soda water into the well. Using a whisk, work your way out from the centre until you have a smooth batter.
  3. Heat about 13 cm of oil in a wok. To test the oil, place the tip of a wooden chopstick into the oil - when bubbles slowly rise to the surface, the oil is hot enough to use.
  4. Dry the crabs with paper towel, then dust them in some extra rice flour. Shake to remove any excess flour.
  5. Dip the crabs into the batter, then gently lower them into the oil. Fry for 4-5 minutes, until the crabs are crisp and turning a beautiful golden brown. Remove from the oil and drain well on paper towel.
  6. Serve immediately, with the mayonnaise and chilli sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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