Crispy Soft Shell Chilli Crab
now you don't have to eat chilli crab with your hands anymore!
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Soft Shell Chilli Crab
2 frozen soft shell crabs, thawed
3 tbsp tapioca starch
1 tbsp cornstarch
1/2 tsp salt
oil, for deep-frying
chilli crab sauce:
6 shallots
3 cloves garlic
6 dried chillies, soaked in hot water
3 red chillies, sliced
1 stick lemongrass, sliced
15 g galangal, sliced
15g ginger, sliced
3 candlenuts, soaked in hot water
4 tbsp oil
2 tablespoons ketchup
2 tablespoon sweet chilli sauce
3 tbsp rice vinegar
1 cup water
2 tbsp sugar
2 tsp cornstarch + 2 tbsp water
1 egg, beaten
salt, to taste
2 sprigs coriander leaves, chopped
directions
blend the shallots, garlic, dried chillies, red chillies, lemongrass, galangal, ginger and candlenuts into a fine paste. heat oil in a pan on medium heat. once the oil is hot, add the blended paste and sauté until fragrant or until the oil starts to separate.
add water, rice vinegar, ketchup, chilli sauce, sugar & salt and mix well. cover and let it simmer for 6 minutes.
stir cornstarch and water to make a slurry and pour it into into the chilli crab mixture. stir well and let it thicken. add in the beaten egg and gently fold the sauce, until the egg cooks into silky ribbons.
to cook the crispy soft shell crabs, whisk starches with salt. dredge the crabs in the starch mixture and deep fry in oil until crispy and golden. drain on paper towels.
serve the crispy crabs along side a bowl of the sauce for dipping, garnished with chopped coriander.
having a crabby day? check out these other crab recipes!:
Poo Pad Pong Karee (ปูผัดผงกะหรี่): A deliciously spicy and rich Thai crab curry which leaves you licking fingers!
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Recently, on our regular wet market visits to buy ingredients for our cooking shoots, we stumbled upon a friendly and jovial character, charming market goers and customers with her wide smile and warm demeanour.
