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Expert Chefs
Most Rated Recipes
» Vietnamese
8 Soft shell crabs, cleaned and cut in half
1 tablespoon Butter
2 tablespoons Chili sauce
2 tablespoons Mayonnaise
Batter
150 g Rice flour
100 g Plain (all-purpose) flour
40 g Corn flour (cornstarch)
1 Egg yolk
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Ground white pepper
200 ml Water
For a stronger garlic flavor, marinate the crabs with pepper and garlic juice for about 30 minutes before coating with batter.
Ingredients : Serves 4
2 tablespoons Cooking oil for deep frying8 Soft shell crabs, cleaned and cut in half
1 tablespoon Butter
2 tablespoons Chili sauce
2 tablespoons Mayonnaise
Batter
150 g Rice flour
100 g Plain (all-purpose) flour
40 g Corn flour (cornstarch)
1 Egg yolk
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Ground white pepper
200 ml Water
Preparation:
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Combine all batter ingredients except water in a large bowl.
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Gradually add water into batter, mixing well after each addition to get a thick batter.
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Heat oil for deep frying in a large wok.
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Dip crabs into batter and coat well.
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Deep fry until golden brown.
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Remove and drain well.
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In another wok, heat butter and toss in crabs. Coat well with butter.
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Remove and arrange on a serving plate.
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Serve with chili and mayonnaise.
Rate this Article: Current: 4/5
Date Added: 2009-03-16 Views : 113
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