International Recipe : Crispy Softshell Crabs

Ingredients:

• 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

Seasoning:

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

Batter:

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

Directions:

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.