Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce
serves 2-4
Panko, Japanese bread crumbs, are the roughly shaped bread crumbs used to create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs.Read more about this recipe at Rasa Malaysia.
4 soft shell crabs
1 egg (lightly beaten)
1/2 cup panko bread crumbs
Salt & black pepper
1 box radish sprouts
Olive oil
dipping Sauce
5 tablespoons Ponzu sauce
1/2 inch fresh ginger (grated)
prep: 10 minutes
total: 30 minutes
deep pot or fryer
two medium bowls
tongs (or slotted spoon)
grater (or zester)
small bowl
1. Clean the crabs with water and blot them dry with paper towels.
2. Heat up vegetable oil to 300F in a deep pot or deep fryer.
3. Coat crabs with the egg and then panko. Make sure that the crabs are well-coated with panko before you fry them.
4. Deep fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain crabs; set aside.
5. Discard the roots of the radish sprouts. Season the radish sprouts with a little olive oil, salt, and black pepper.
6. Mix the ponzu sauce with the grated ginger and transfer to a small serving bowl. On a plate, serve the crabs on a bed of radish sprouts and the ponzu sauce.
2. Heat up vegetable oil to 300F in a deep pot or deep fryer.
3. Coat crabs with the egg and then panko. Make sure that the crabs are well-coated with panko before you fry them.
4. Deep fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain crabs; set aside.
5. Discard the roots of the radish sprouts. Season the radish sprouts with a little olive oil, salt, and black pepper.
6. Mix the ponzu sauce with the grated ginger and transfer to a small serving bowl. On a plate, serve the crabs on a bed of radish sprouts and the ponzu sauce.
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