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Ингредиенты
- 4 x soft-shelled crab
- 2 Tbsp. cornstarch
- 3 c. vegetable oil Spicy Black Bean Vinaigrette
- 1/2 c. vegetable oil
- 2 Tbsp. shallot, finely, diced
- 1 Tbsp. garlic, finely, diced
- 3/4 x inch ginger, finely, diced
- 1 tsp prosciutto, finely minced
- 1 tsp dry black beans, soaked, finely minced
- 1 tsp red chili, seeded, finely, diced
- 2 Tbsp. scallion, finely, minced
- 1/2 tsp lemon, zest
- 1 Tbsp. Japanese rice vinegar
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. coriander, finely, minced
- 1 Tbsp. roma tomato, seeded, diced
- 1 tsp dry tangerine, peel
- 1 x salt and pepper
Инструкции
- With kitchen scissors, cut off the eyes and a tiny amount of the surrounding shell from each crab.
- With the crab on its back, lift up and cut off the triangle apron.
- Next, turn crab on its stomach. Lift up the soft shell-flap at each end to expose the white finger like gills. Remove gills by hand.
- To deep-fry the crabs, heat a large non-stick pan over high heat. Add in the vegetable oil. Heat to 300 degrees F.
- Coat the crabs in the cornstarch.
- Add in the crabs, shell down, to the warm oil.
- Immediately reduce the heat to medium.
- Fry till undersides are golden brown red-brown. Turn crabs and continue frying 3 to 4 min till cooked through.
- Drain on paper towel. Season with salt and freshly grnd pepper.
- Spicy Black Bean Vinaigrette:Heat a stainless pan over high heat. Add in 1/2 c. vegetable oil and heat till it starts to bubble.
- Add in shallots, garlic and ginger to the oil and cook till golden brown. Remove the shallot mix and set aside.
- Empty the oil to another container leaving just a bit in the pan.
- Return the shallot mix to the pan and add in the ham, black beans, chile and scallion. Fry till scallions soften slightly. Remove this mix to a bowl.
- Add in lemon zest.
- Add in vinegar and extra virgin olive oil and mix thoroughly.
- Finally, add in the coriander, diced tomatoes and tangerine peel. Season to taste.
- Place each crab on a heated plate. Spoon about 2 Tbsp. dressing over the top and garnish with dill sprigs and pea shoots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 1750 | |
| Calories from Fat 1719 | 98% |
| Total Fat 194.51g | 243% |
| Saturated Fat 14.71g | 59% |
| Trans Fat 4.92g | |
| Cholesterol 1mg | 0% |
| Sodium 10mg | 0% |
| Potassium 81mg | 2% |
| Total Carbs 7.06g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.32g | 0% |
| Protein 0.94g | 2% |
