Crispy Soft-Shell Crabs with Bangalore-Style Dipping Sauce - Andrew Zimmern
Soft-Shell Crab Gets a Makeover I call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is
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 andrewzimmern.com.
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
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