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Tempura Soft Shell Crabs with Asian Coleslaw
Jon Davies
Print Recipe
Course
Main Course
Cuisine
Seafood
Ingredients
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
1
Tbsp
Honey
2
Tbsp
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
Instructions
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!