Crispy Soft-Shell Crabs with Bangalore-Style Dipping Sauce - Andrew Zimmern

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons beef stock or low-sodium broth
• 2 tablespoons fresh lime juice
• 1 tablespoon light brown sugar
• 1 large shallot, very thinly sliced
• 1/3 cup chopped cilantro
• 2 to 3 serrano chiles, halved lengthwise and very thinly sliced crosswise
• 2 large egg whites
• 8 jumbo soft-shell crabs, cleaned and patted dry
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon freshly ground white pepper
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• Vegetable oil, for frying