Vietnamese Soft Shell Crab

I think I'm missing out– I've never made these at home and only once have eaten soft shell crabs. They seem intimidating to make at home and you've done it masterfully!

Vietnamese Soft Shell Crab

4 Jumbo soft shell crabs cleaned
2/3 c flour
1/2 c cornstarch
1 1/2 t baking powder
1 t ground turmeric
1/2 t kosher salt
1/8 t cayenne pepper
1 medium egg
1 t rice wine vinegar
1 12 oz bottle wheat beer (not a bitter beer)
Canola or peanut oil for frying
Leaf Lettuce

Make sure your fishmonger cleans the crabs. In a 2 c mixing cup, stir together the flour, cornstarch, baking powder, turmeric, salt and cayenne. In a larger bowl, whisk together the egg, vinegar and 1/2 a bottle of the beer. Using a spatula, fold the flour into the beer mixture. It should have the consistency of thin pancake batter and may be a bit lumpy, do not over mix. Add more beer if needed to achieve the desired consistency. Cover and refrigerate until ready to use.
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