Tempura Soft Shell Crabs with Asian Coleslaw

2 Jumbo Soft Sell Crabs, cleaned

Asian Slaw:
½ head Napa cabbage, julienned
1 red pepper, seeded and julienned
1 Gold pepper, seeded and julienned
1 Carrot, peeled and julienned
2 ea Green onions, chopped
Mix all vegetables together in bowl.

Slaw Dressing:
½ cup Sweet Soy
¼ cup Regular Soy
1 Tbsp Sriracha Hot Pepper Sauce
4 TBSP Sesame Oil
¼ cup Rice Wine Vinegar
1Tbsp Honey
2Tbsp Chopped Cilantro leaves
Slaw preparation:
Mix all ingredients together, pour over vegetables.

Tempura Batter:
1 ½ cups flour
½ cups cornstarch
2 cups ice water
2 teaspoons baking soda
salt

Preparation:
Put ice water into bowl, sift dry ingredients in water. Lightly mix batter.
Dip crabs into batter, deep fry in 365˚F oil for approximately 2 minutes.
Place soft shells on top of Asian slaw (see recipe below).
Drizzle the plate with Thai sweet chili sauce.
Enjoy!