Fried soft-shell crabs with carrot & coriander salad from Fish etc.: the ultimate book for seafood lovers by Mark Hix
Soft-shell crabs are a weird phenomenon, although it is quite natural for a crab to lose its shell in order to grow - and the new shell, as it develops, is soft
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt and freshly ground black pepper
- 2 tbsp chopped coriander
- 1 tbsp rice vinegar
- 50 g plain flour
- 200 ml iced water
- 1 egg yolk
- vegetable or corn oil, for deep-frying
- 2 tsp sweet chilli sauce
- 4 spring onions, finely shredded at an angle
- 6 medium carrots, peeled and finely shredded
- 50 g potato flour
- 4 soft-shell crabs, each about 50 g, or larger if you wish
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