In this episode of Asian Bites chef Rich Harris shows you how to make a spectacular deep fried soft shell crab with a kepal manis dipping sauce. This dish is typical of Thailand, Malaysia and Vietnam and makes a perfect starter.
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8 frozen soft shell crab, defrosted
30 g cornflour
30 g plain flour
vegetable oil for frying
1 bunch spring onions, chopped
1 red chilli, finely sliced
2 cloves garlic, peeled
2 green birdseye chillies, sliced
1 tbsp kecap manis
sriracha chilli sauce
Step 1: Make The Chilli Salt
Put 1 finely chopped red chilli and a peeled clove of garlic into a pestle and mortar. Gradually add the 4 tbsp of salt and pound the ingredients together. Pound until you have used up all the salt and are left with a pink paste with no pieces of chilli. Transfer the salt into a dish and put to the side.
Step 2: Make The Dipping Sauce
Finely slice your green birdseye chillies and place into a bowl. Add the juice of a lime and 1 clove of garlic, roughly chopped. Pour in 1 tbsp of kecap manis and give all the ingredients a good stir together.
Step 3: Prepare The Crabs
Roughly chop up a bunch of spring onions and place into a dish. In a separate bowl mix together the corn flour and plain flour and then toss each of the crabs in the flour ensuring they are evenly coated. Heat your oil in a large wok and deep fry the crabs in batches for 2 minutes until golden brown and crispy. Drain thoroughly on kitchen paper.
Step 4: Serve
While the crabs are still warm and have just come out of the oil, sprinkle over a pinch of the chilli salt and the chopped spring onions. Serve the crabs with the dipping sauce and some hot chilli sauce.
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