Ingredients Jump to Instructions ↓

  1. Beer Batter

  2. 1 cup 62g / 2 1/5oz All purpose flour - (scant) - plus extra

  3. For dusting

  4. 12 oz 340g Beer - reserving

  5. 4 oz

  6. To thin batter if necessary

  7. Sauce

  8. 3 tablespoons 45ml Fresh lime juice

  9. 3 tablespoons 45ml Thai fish sauce (nam plo)

  10. (available at speciality or Asian markets)

  11. 1 tablespoon 15ml Honey

  12. 3 tablespoons 45ml Water

  13. 2 Garlic cloves - minced

  14. 1 Scallion - thinly sliced

  15. 2 Habenero, Scotch bonnet, or jalapeno

  16. Chile, (very thin slices) - seeNote

  17. Crabs

  18. 4 Soft-shell crabs - cleaned, rinsed (medium)

  19. Milk - for soaking crabs

  20. Salt - to taste

  21. Freshly-ground black pepper - to taste

  22. Peanut oil - for frying

  23. Garnish

  24. Scallion brushes

  25. Cilantro sprigs

  26. Lime wedges

Instructions Jump to Ingredients ↑

  1. * Note: Select chile type depending on desired degree of heat wanted.

  2. Put the flour into a bowl and make a well in the center. Pour 1 cup of the beer into the well and whisk until the mixture is just combined. Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour. Before using batter, whisk in additional beer, if necessary, to achieve desired consistency.

  3. In a small bowl whisk together the lime juice, fish sauce and honey until dissolved. Add the water, garlic, scallion and chili slices. Set aside.

  4. Clean the soft-shell crabs by first cutting away the eyes and mouth. Lift up the top side flaps and pull out the feathery gills. Turn the crab over and fold back the tail flap, also called the apron, and pull away from the body and discard. Place crabs in a shallow dish and add enough milk to cover. Soak crabs for 10 to 15 minutes.

  5. In a heavy deep pan heat 2 inches of peanut oil to 350 degrees. Season the crabs with salt and pepper. Dust the crabs with flour, shaking off any excess. Coat and fry crabs two at a time. Dip each crab into the beer batter and allow extra batter to drip back into bowl. Carefully lower the crabs into the heated oil and fry until golden brown, turning once, about 2 minutes per side. Transfer fried crabs to paper towels to drain. Repeat process with remaining two crabs.

  6. Arrange crabs on individual serving plates. Garnish with scallion brushes, cilantro sprigs and lime wedges. Serve immediately with dipping sauce on the side.

  7. This recipe yields 4 servings.


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