dinner · dairy-free
Tempura soft-shell crab with green garlic chile crunch
Light, crisp tempura soft-shell crabs over a bright salad, draped with a homemade chile crunch of fried green garlic, chile flakes, Aleppo pepper and sesame oil.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, sesame and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Chile crunch: fry the garlic and shallots slowly in the neutral oil until just golden. Strain the oil over the chile flakes and Aleppo pepper, then stir in the fried garlic and shallots, sesame seeds, sesame oil, sugar and salt. Cool.
-
2
Pat the crabs dry. Whisk the flour, cornstarch, salt and cold sparkling water into a thin, slightly lumpy batter.
-
3
Heat the oil to 180°C (350°F). Dip each crab in batter, hold it in the oil for a few seconds so it sets, then release and fry 3-4 minutes until crisp. Drain.
-
4
Dress the salad with the vinegar and a pinch of salt.
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5
Set the crabs on the salad and spoon chile crunch over the top.
