The Ultimate Vietnamese Cookbook: Authentic Vietnamese Recipes to Relish by Chiles Julia

Author:Chiles, Julia [Chiles, Julia]
Language: eng
Format: epub, pdf
Published: 2021-11-04T00:00:00+00:00

½ c. mayonnaise

1 (2-inch) piece fresh peeled ginger, chopped

3 tbsp.Sambal Oelek,Sriracha, or other chili paste

Crab:

A few thinly sliced jalapenos, to taste

½ c. cornstarch

¼ tsp. salt

12 sprigs cilantro

3 tbsp. vegetable oil

1 lb. mix of pickled daikon radish and carrots

16 thinly sliced cucumber strips or spears

4 large soft-shell crabs, cleaned

4 (7-inch) Vietnamese baguettes

Directions:

Mix together the cornstarch and salt in a shallow bowl. Lightly coat the crab with the cornstarch mixture.

Heat the oil in a large skillet on medium-high heat until it shimmers. Place the crabs with the shell side down into the skillet and cook for 3 minutes. Flip the crabs for another 3 minutes until golden brown when cooked. Place the cooked crabs on a plate lined with paper towels.

Place every aioli ingredient in a food processor and blend until smooth.

Cut the baguettes lengthwise and spread aioli on the cut side of each piece. Place them in the oven for a couple of minutes. Allow the hot toasted bread to cool slightly.

Top with 4 pieces of cucumber and an even amount of pickles. Place one crab on top of the pickles. Add 2 to 3 sprigs of cilantro on top with your desired amount of jalapenos.

Top with the other piece of baguette and serve immediately.

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