Soft Shell Po-Boy With "Kimchi" Slaw
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
61
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Rice Flour2 cups
Rice Wine Vinegar1 tbsp
Salt1 tbsp
Sugar12 cloves
Garlic (thinly sliced, 1/16-inch)Directions:
1
In a large bowl, mix flour and chile
2
Whisk in soda water until a pancake batter consistency is achieved
3
Completely coat the crab in the batter
4
Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown
5
Season with salt and drain on paper towels
6
; In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling
7
Add the cabbage, carrots and garlic and simmer for only 3 minutes
8
Pull off the stove and let cool
9
Transfer to a glass container with an air tight lid
10
Store in refrigerator overnight
11
Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie
12
Your finger
13
Plating: Place a small mound of slaw on the bottom piece of bread
14
Top with 1 crab and top with a little more slaw
15
Cover with top piece of bread and slice in half
16
Drink Suggestion: Shanghai Beer