Do you know what soft-shell crab is? It's a regular crab (blue crab in the Gulf of Thailand), that has left its exoskeleton in order to keep on growing. The shell will remain soft only for a few days. Thailand is one of the best places in the world to enjoy this delicacy. Here's one of our favourite recipes. It's easy and made in no time, you'll love it!
Serves 2.
2 soft-shell crabs, washed and dressed (face, gills and apron removed), cut in half
1 tablespoon oyster sauce
1 egg, lightly beaten 1 coriander root 1 garlic clove 1 teaspoon white peppercorns 2 tablespoons water 1 tablespoon oyster sauce ½ teaspoon coconut sugar 2 tablespoons tempura flour 1 tablespoon of smaller garlic cloves, with their skin on 1 coriander sprig, coarsely chopped vegetable oil, for frying Marinate the crab in oyster sauce mixed with beaten egg, for about 10 minutes. Prepare the pepper sauce. In a mortar, pound the coriander root, garlic clove and peppercorns until smooth. Fry the paste briefly in a tablespoon of oil. Add oyster sauce, water and sugar, mix and remove from the heat. Crush the smaller garlic cloves coarsely, just open them a little. Do not remove the skin. Drain the crabs and roll them in the flour. Fry at 170°C for about 2 minutes or until golden. Turn off the heat and, while leaving the crab in the hot oil, add the crushed garlic. Brown the garlic for one minute. Drain garlic and crab on kitchen paper. Transfer to a serving plate. Serve with the pepper sauce and chopped coriander.
Tipp: the crab's marinade (egg + oyster sauce) can be cooked in a thin omelette.