SOFT SHELL CRAB
Soft crab, 12 pieces per 1kg
Photo Shown: Recipe of Soft Shell Crab in a Tempura Batter
*Soft Shell Crab sold is not in batter*
Because the crabs need direct heat to give them their characteristic outer crispness, they should not be boiled or steamed like hard-shell crabs (they'd end up a soggy mess). Soft-shell crabs take only minutes to cook, so they're traditionally simply pan fried or sauteed.
Try this recipe:
Crispy Salt & Pepper Soft Shell Crab
3-4 soft shell crab, 25g corn flour, 25g flour (gluten free or otherwise), 60ml of tonic /soda water, 1tps Sichuan peppercorns crushed, 1/2 tsp salt, 3 garlic cloves sliced, 1 green hot chilli finely chopped, oil to fry
Mix the corn flour and flour together, add the pepper, salt and slowly add the fizzy water beating well until you have a smooth batter (add more water if it is too thick). Dip the crabs to coat and drop into the hot oil and fry until crisp. Do them in batches.If you do not have a deep fat fryer uses a deep pan but be careful! Fry the chilli and garlic and drain on paper towel with the crabs. Serve with the garlic and chilli sprinkled on top of the crabs with a crispy salad.