Ingredients
4 Soft shell crabs – one per person
1/2 cup plain flour
1/2 cup cornflour
1 egg, lightly beaten
1/2 tsp baking powder
1 tbs sesame seeds
COLD soda water – enough to make a thick batter (will coat your finger)
Method
Clean the crabs…
Pre heat the oil in the deep fryer or wok to 180°c / 355°f
Place the flours, baking powder, egg and sesame seeds in a bowl and slowly stir in the cold soda water.
Pre heat the oil in the deep fryer or wok to 180°c / 355°f.
Place the flours, baking powder, egg and sesame seeds in a bowl and slowly stir in the cold soda water.
Dip the cleaned soft shell crabs into the batter and then carefully place in to the deep fryer. Cook till the tempura batter turns golden and crispy, about 4-5 minutes.
Serve with a couple of dipping sauces such as ponzu or sweet chilli and a wedge of lemon.
Recommended to you
- 4 Soft shell crabs - one per person
- ½ cup plain flour
- ½ cup cornflour
- 1 egg, lightly beaten
- ½ tsp baking powder
- 1 tbs sesame seeds
- soda water - enough to make a thick batter (will coat your finger)
- Snip off the face with scissors
- Lift up the sides of the shell to reveal the gills and pull them off.
- The back end has the apron, which you can peel back off the body and then tear off.
- Pat dry with paper towel and then cut in half
- Pre heat the oil in the deep fryer or wok to 180°c / 355°f
- Place the flours, baking powder, egg and sesame seeds in a bowl and slowly stir in the cold soda water till you get a thick batter consistency - it should coat your finger.
- Dip the cleaned soft shell crabs into the batter and then carefully place in to the deep fryer. Cook till the tempura batter turns golden and crispy, about 4-5 minutes.