Soft-shell crabs are wonderful deep fried. In this recipe the fresh yeast and beer in the batter produces a light and crunchy result.
Ingredients
- 15g/½oz fresh
yeast - ¼ tsp
caster sugar - ¼ tsp
salt - 200ml/7fl oz Belgian
beer - 1 tsp white
balsamic vinegar - 4 tbsp chopped
coriander - 1
lime, juice only - 200g/7oz
plain flour - 8 soft-shell
crabs salt
- 15g/½oz fresh
- For the aioli
- 6 garlic
cloves, cut in half - 250ml/9fl oz
white wine - 2 free-range
egg yolks - 1 tbsp
white wine vinegar - 1 tbsp
Dijon mustard salt, to taste - 125ml/4fl oz extra virgin
olive oil - ½ tsp
saffron, soaked in 25ml/1fl oz hot water - 1
lemon, juice only
- 6 garlic
- For the watercress salad
- 2 bunches
watercress - ½ bunch
mint - 2 handfuls
pea shoots - 1 tbsp
vegetable oil - 2 red
chillies, finely chopped - 2 green
chillies, finely chopped
- 2 bunches
Preparation method
To make the batter for the crab, place the yeast, sugar, salt, beer, white balsamic vinegar, coriander and lime juice in a large bowl and whisk until smooth.
Add the flour and whisk until the batter is well combined. Leave to rest for an hour.
Preheat a deep fat dryer to 190C/370F, or until a cube of bread sizzles and turns golden-brown when dropped in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the crabs in the batter and place in the deep fat fryer for 3-4 minutes turning two or three times, until golden-brown and crisp.
Carefully remove the crabs from the hot oil using a slotted spoon, place on a plate lined with kitchen paper and season with salt.
For the aioli, place the garlic and white wine in a pan and cook for a few minutes, then drain.
Place the egg yolks in a small food processor, add the vinegar, Dijon mustard and salt. Blend until smooth, then with the motor running, gradually add the oil until the mixture resembles mayonnaise. Add the saffron and garlic and blend to combine. Add lemon juice to taste.
For the watercress salad, place the watercress, mint and pea shoots in a bowl. Heat a small wok and add the oil. Once hot, add the chillies and cook for a couple of minutes.
To serve, place the deep fried crab on a board and place the leaves next to it. Top the crab with the fried chillies and place the aioli in a bowl.