Spicy Soft Shell Crab
Crispy, soft shell crab tossed in a bold chilli, ginger and lemongrass sauce. Sweet, salty and spicy! Finish with fresh mint, coriander and a squeeze of lime.
Ingredients
- 1 red chilli, sliced
- 2 green chillies, sliced
- 2 birds eye chillis, sliced
- 1 bunch spring onions, sliced
- 2 lemongrass, chopped
- 10cm x fresh ginger, peeled and diced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 tbsp caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 2 limes, juice only
For the crab
- 8 soft shell crabs
- 200g self-raising gluten free flour
- 150ml cider
To serve
- 1 small bunch of mint and coriander
Method
Blitz all the chillies, onion, garlic, lemongrass and ginger or glanagal together with the hoisin sauce.
Put a large pan onto the hob, add the oil when hot. Pop in the sauce and fry for 1 to 2 minutes. Pour in the ketchup, chilli sauce, caster sugar, fish sauce, soy and stir and season with salt. Cook for 4 minutes.
Whisk together the flour and cider, dip the soft shell crabs in and fry at 170c in batches until golden and crisp. Spoon half the sauce onto plates and top with the crabs then sprinkle on the coriander and mint and stir through.
Ingredients
- 1 red chilli, sliced
- 2 green chillies, sliced
- 2 birds eye chillis, sliced
- 1 bunch spring onions, sliced
- 2 lemongrass, chopped
- 10cm x fresh ginger, peeled and diced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 tbsp caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 2 limes, juice only
For the crab
- 8 soft shell crabs
- 200g self-raising gluten free flour
- 150ml cider
To serve
- 1 small bunch of mint and coriander
Method
Blitz all the chillies, onion, garlic, lemongrass and ginger or glanagal together with the hoisin sauce.
Put a large pan onto the hob, add the oil when hot. Pop in the sauce and fry for 1 to 2 minutes. Pour in the ketchup, chilli sauce, caster sugar, fish sauce, soy and stir and season with salt. Cook for 4 minutes.
Whisk together the flour and cider, dip the soft shell crabs in and fry at 170c in batches until golden and crisp. Spoon half the sauce onto plates and top with the crabs then sprinkle on the coriander and mint and stir through.
