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International Recipe : Crispy Softshell Crabs


  • 5 softshell crabs
  • Oil for deep-frying

Ingredients A:

  • 25g shredded carrot
  • ½ onion, thinly sliced
  • 1 tbsp chopped coriander stalks
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped red chillies


  • 2 tsp chicken stock granules
  • 1 tsp salt
  • ¼ tsp pepper


  • 130g self-raising flour
  • 2 tbsp rice flour
  • 250ml water


  1. Sift the two types of flour into a mixing bowl. Pour in water gradually and mix until a smooth batter is formed. Add water as necessary to get a runny batter.
  2. Add seasoning and ingredients A. Set the batter aside for 5 minutes.
  3. Snip eyes off the softshell crabs and discard the inedible gills from under the shell. Halve the crabs or quarter if large.
  4. Dip crab pieces into batter and deep-fry in hot oil for 5-6 minutes until crispy and golden. Drain on absorbent paper towels.
  5. Serve with a light wasabi, yogurt and mayonnaise dip or spicy Thai dip.

Wasabi Mayonnaise

Combine ¼ cup mayonnaise, ½ cup plain yogurt, 3 tbsp wasabi paste, 1 tbsp lemon juice, pinch of salt and sugar, and a dash of ground black pepper in a small bowl. Mix well and chill sauce before serving. Note: The strength of commercially prepared wasabi  paste may vary, so adjust to taste.

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Last Modified: 11/28/11.