Soft Shell Crab
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
110 g
Rice Vinegar1.5 tbsps
Kosher Salt1.5 cups
Sugar3 cup
Water3 tbsp
Cornstarch2 cups
Oil1 large
Crab (soft shell)60 g
Buttermilk1 cup
Flour (tempura)60 g
Rice Noodle (cooked)1 sprig
Basil1 sprig
Cilantro1 sprig
MintDirections:
1
Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil
2
Simmer for 30 minutes and skim if needed
3
Add cornstarch and bring back to a boil to thicken
4
Set aside and let cool
5
Heat oil to 360 degrees F
6
In a deep pot
7
Dredge crab in buttermilk and dip in tempura flour
8
Fry in oil for 2 minutes until crisp
9
Set aside
10
Place asparagus spear in oil for one minute
11
Set aside
12
Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles
13
Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles
14
Place lime wedge along side the noodles
15
Put fried crab on top of noodles with asparagus spear