Soft-Shell Crabs from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten

Name: Soft-Shell Crabs from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Ingredients: ¼ cup plus 1 tablespoon sugar; 1¼ cups rice flour, plus more for dredging; ¼ teaspoon baking soda; ½ cup plus 2 tablespoons fresh lime juice; 2¼ teaspoons sherry vinegar; 1 tablespoon plus 1 teaspoon sesame oil; 2¼ teaspoons salt; ¼ teaspoon extra virgin olive oil; ½ cup rice flour; 4 soft-shell crabs, cleaned (ask your fishmonger to do this, if you like); 1 avocado, peeled, seeded, and thinly sliced; 2 tablespoons peeled and minced fresh ginger; ¼ cup minced shallots; 1 cup grape seed, corn, or other neutral oil, plus more for deep-frying; ¼ teaspoon baking powder; 2 fresh red Thai chiles; 2½ teaspoons salt; 1 large cucumber, preferably European, seeded and cut into 3-inch-long thin slices; ¼ cup fresh lime juice; 2 tablespoons chopped crystallized ginger; ⅛ teaspoon salt, plus more to taste

app.ckbk.com

When soft-shell crabs are in season, they are great prepared this way. They are even better when served with the pickled cucumbers, crunchy shallot-ginger toppi

View Original

Share this recipe:

Ingredients

¼ cup plus 1 tablespoon sugar
1¼ cups rice flour, plus more for dredging
¼ teaspoon baking soda
½ cup plus 2 tablespoons fresh lime juice
2¼ teaspoons sherry vinegar
1 tablespoon plus 1 teaspoon sesame oil
2¼ teaspoons salt
¼ teaspoon extra virgin olive oil
½ cup rice flour
4 soft-shell crabs, cleaned (ask your fishmonger to do this, if you like)
1 avocado, peeled, seeded, and thinly sliced
2 tablespoons peeled and minced fresh ginger
¼ cup minced shallots
1 cup grape seed, corn, or other neutral oil, plus more for deep-frying
¼ teaspoon baking powder
2 fresh red Thai chiles
2½ teaspoons salt
1 large cucumber, preferably European, seeded and cut into 3-inch-long thin slices
¼ cup fresh lime juice
2 tablespoons chopped crystallized ginger
⅛ teaspoon salt, plus more to taste