Chinese Soft Shell Crab

Chinese Soft Shell Crab

Serves: 4 Preparation Time: 45 minutes

Ingredients:

- 8 soft shell crabs, cleaned and rinsed

- 1 cup cornstarch

- 1 cup all-purpose flour

- 1 tablespoon Chinese five-spice powder

- 1 teaspoon white pepper

- 1 teaspoon salt

- 2 cups vegetable oil, for frying

- 4 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

- 2 red chilli peppers, sliced

- 2 green onions, sliced diagonally

- 1 tablespoon Shaoxing wine (Chinese rice wine)

- 1 tablespoon soy sauce

- 1 teaspoon sesame oil

- Lime wedges, for serving

Instructions:

1. Prepare the Crabs:

- Rinse the soft shell crabs under cold water and pat them dry with paper towels.

- In a shallow bowl, mix together the cornstarch, all-purpose flour, Chinese five-spice powder, white pepper, and salt.

- Dredge each crab in the flour mixture, ensuring they're well-coated. Shake off any excess flour.

2. Fry the Crabs:

- In a large wok or skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

- Carefully place the coated crabs into the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until they turn golden brown and crispy.

- Use a slotted spoon to transfer the fried crabs to a paper towel-lined plate to drain excess oil.

3. Create the Flavour Base:

- In a separate wok or skillet, heat a small amount of vegetable oil over medium heat.

- Add the minced garlic, ginger, and sliced red chilli peppers. Sauté for about 1 minute until fragrant.

4. Add the Crabs:

- Pour in the Shaoxing wine, soy sauce, and sesame oil into the wok with the garlic, ginger, and chilli peppers.

- Gently toss the fried crabs in the flavourful mixture, ensuring they're well coated.

5. Final Touches:

- Sprinkle the sliced green onions over the crabs and give them a final toss in the wok.

- Serve the Chinese Soft Shell Crab hot, garnished with lime wedges for that zesty kick.

Suggested Side Dishes:

- Steamed Jasmine Rice

- Stir-Fried Baby Bok Choy

- Quick-Pickled Cucumber Salad

Equipment Needed:

- Wok or large skillet

- Thermometer for monitoring oil temperature

- Slotted spoon

- Paper towels for draining

Common Mistakes and Points of Care:

- Oil Temperature: Ensure the frying oil is at the correct temperature (350°F/175°C). Too low, and the crabs will absorb excess oil; too high, and they might burn before cooking through.

- Overcrowding: Fry the crabs in batches to avoid overcrowding the pan, which can lead to uneven frying.

- Crispiness: Achieve the perfect crispiness by making sure the crabs are well-coated with the flour mixture and fried until golden brown.

- Flavour Balance: Be cautious with the amount of salt and soy sauce to maintain a balanced flavour profile, as crabs are naturally delicate in taste.

- Handling Chilli Peppers: When handling chilli peppers, be careful not to touch your face or eyes, as the oils can cause irritation.