2 Soft shell crabs
1/2 c plain flour
2 eggs, lightly beaten
1 carrot, julienne
1 block vermicelli noodles
1 tbs toasted sesame seeds
1/2 bunch coriander
1/2 bunch mint
5 grape tomatoes
1/2 garlic, minced
1/2 red chilli, chopped
1 tsp brown sugar
2 tbs lime juice
2 tsp fish sauce
Make the dressing first so the flavours can infuse. Throw all the ingredients into a little bowl and stir. Taste to see if there is an even level of sweet, sour, salty and heat for you. Set this aside.
Next put the salad together. Put the vermicelli into a bowl of boiling water and stir to break up the block. Let this sit for about 20 mins then drain the water and cut up the strands with scissors a little.
Shred or julienne the carrot and place into a bowl. Wash and tear the mint and coriander and throw into the bowl. Cut the tomatoes in quarters and toss in the bowl along with the sprouts and sesame seeds. Finally, fold in the noodles
Now you have the dressing ready and the salad you can now get started on the soft shell crab…
I have directions on the cleaning process of soft shell crabs in a previous post – Soft Shell Crab w/ a Sesame Seed Tempura
Once clean, cut the crabs down the middle and then those two halves in 2 again. You will have 8 parts on total
Have one bowl of flour, one with the egg and one with the Panko crumbs.
Turn your deep fryer on or half fill a sturdy wok or fry pan with oil and get the temperature up to 180°C
Dip a piece of crab in the flour then the egg and then into the Panko. Do this with a few pieces and then gently place into the hot oil. Cook for about 4 mins or till golden brown, then drain.
Now add the dressing to the salad and toss, place on your plate and then drape the gorgeous and crispy soft shell crab over the salad.