Fried crabs in batter

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 709, total fat 55 G., saturated fats 5 G., proteins 28 G., carbohydrates 25 G., fiber 1 G., cholesterol 118 mg, sodium 887 mg, sugar 5 G.

Immediately after molting, when crabs shed their hard shells, they become a true delicacy and can be eaten almost whole. The best way to enjoy soft-shell crabs is by deep-frying them in a rich, crispy batter. Prepare a few dipping sauces especially for them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dips

0.5 cup mayonnaise
2 tsp red curry paste
Finely grated zest of 1 lime + juice of 2 limes (about 1/4 cup)
1 clove of garlic, grated
1 tbsp fish sauce
2 tablespoons of sugar
2 tsp. sriracha sauce
2 tbsp chopped fresh cilantro
Sweet chili sauce, for serving

Fried crab

Vegetable oil, for deep frying
6 medium soft-shell crabs, washed
1 cup cake flour (not self-raising)
1 cup cold seltzer water
3 green onions, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the sauces:

In a small bowl, combine the mayonnaise, curry paste, lime zest, and 1 tablespoon of lime juice until smooth. Cover and refrigerate until ready to serve. In another small bowl, combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha, and 1 tablespoon of cold water until the sugar dissolves. Add the cilantro, cover, and refrigerate until ready to serve.
In a large saucepan or cauldron, heat 5 cm of vegetable oil over medium heat until it reaches 180°C (350°F) on a deep-fry thermometer. Place a rack on a baking sheet.

Deep fry the crabs:

Meanwhile, quarter the crabs with kitchen shears; transfer to a paper towel-lined plate. In a medium bowl, combine the flour with 1/2 teaspoon of salt; add the seltzer water and green onions and stir to form a lumpy dough.
Coat the crab pieces in the batter, then carefully lower them into the hot oil and fry until golden brown and crisp, about 2 minutes (use a splatter screen if available). Remove the crabs from the pan with a slotted spoon and transfer to a wire rack; sprinkle with salt. Heat the oil to 180°C (350°F) and fry the next batch. Serve the crabs with sauces.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Appetizers / Beer snacks / Snacks with sauces / Fish appetizers / Food Network - recipes

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