Thai Street Food - Thai Cookbook with a Modern Twist: Simple and Delicious Thai Recipes by Rock Gordon

Author:Rock, Gordon [Rock, Gordon]
Language: eng
Format: azw3, pdf
Published: 2016-04-08T16:00:00+00:00

Fried Crab Shells

If you are looking for a crispy and fast dish then look no more. You have found it in the form of crunchy fried crab shells.

Serves: 2

Time: 15 minutes

Ingredients:

4 3 oz. soft-shell crabs, fresh or thawed if frozen

4 tablespoons all-purpose flour

1 tablespoon chopped coriander

1 teaspoon black peppercorns

6 coriander roots, cleaned and chopped

10 garlic cloves, whole, unpeeled

Some hot sauce, like Sriracha, to serve with

Directions:

1. Clean the crabs by lifting the shells and removing frond-like gills. Discard the eyes and mouth.

2. Once cleaned, rinse under cold water and pat dry.

3. Pound the coriander roots and one pinch salt using the mortar and pestle.

4. Add the garlic and black peppercorns. Continue pounding until you have a kind of paste.

5. Remove the garlic skin. In a bowl combine the flour with some salt and dredge the crabs through the flour, shaking off the excess flour.

6. Dip the crabs into prepared garlic paste.

7. Pour the deep-frying oil in a heavy-based pan until 2/3 full and heat the oil to 350F.

8. Carefully place in the prepared crabs and deep-fry for 3-4 minutes until golden and fully cooked.

9. Serve while still hot with Sriracha sauce and chopped coriander.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.