8 ready-to-cook soft-shell crabs - 100 g flour
- 100 g cornstarch
- 1 cup ice-cold water
- A pinch of salt
- oil for frying
-  
- For the chutney:
- 1 ripe mango, peeled and diced
- 1 apple, peeled, cored and diced
- juice and zest of an organic lime
- 2 tablespoons of brown sugar
- 1 stalk of lemongrass
- 4 kaffir lime leaves
- 1 tsp fish sauce
- A little salt
-  
For the lime mayonnaise:
- 1/2 cup mayonnaise
- Juice and zest of 1/2 lime
A special seafood experience: Crispy fried soft-shell crabs, coated in a delicate layer of tempura. The crabs are accompanied by a fruity apple-mango chutney and a creamy lime-mayonnaise, which give the dish a delicious flavor combination of sweetness, acidity and the exotic flair of Southeast Asia.
Preparation
First, prepare the apple-mango chutney. To do this, mix all the ingredients in a saucepan. Beat the lemongrass a little before adding so that the aromas can be released better. Cook the mixture over medium heat for about 5 minutes until the fruit is tender and the chutney has thickened slightly. Remove from heat and set aside to cool. Remove the lemongrass and kaffir-lime leaves and puree the chutney with a blender.
For the lime mayonnaise, mix the mayonnaise, lime juice and lime zest together in a bowl. Stir the mixture well and then chill.
Heat a sufficient amount of oil to 175° C in a pan or deep fryer
Meanwhile, the tempura batter is prepared. Mix flour, cornstarch, ice-cold water and a pinch of salt together in a bowl and stir with a whisk. A few lumps in the dough are perfectly fine.
Each soft-shell crab is now dipped individually into the tempura batter and then carefully placed in the hot oil. The crabs are deep-fried for about 2-3 minutes until golden brown and crispy. They are then removed from the oil with a slotted spoon and placed on kitchen paper to drain.
Serve the crispy soft-shell crabs hot with the apple-mango chutney and lime-mayonnaise as dips.
Tip: Complement this dish with an Asian cucumber and carrot salad, which is refined with roasted peanuts, a red chili pepper and fresh coriander greens. For the dressing, all you need is fish sauce, some sugar and lime juice.
You might also like
MEER-Rabatt
without head & shell, deveined
from 24,99 €*
6,99 €*
31,77 € /kg
Spicy mango aioli
13,99 €*
48,08 € /kg
Asian barbecue sauce with soy and five spices
9,99 €*
41,63 € /l
MEER-Rabatt
headless, deveined
from 7,99 €*