Soft shell crab garlic pepper

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


4 soft-shell crabs, washed and dressed (face, gills and apron removed), cut in half

3 garlic bulbs, peeled and chopped

1 egg, lightly beaten

1 teaspoon oyster sauce

0.5 teaspoon coconut sugar

4 tablespoons tempura flour (or wheat flour) 

1 teaspoons white peppercorn

3 coriander roots

5 tablespoons chicken stock (or water)

Vegetable oil, to deep-fry

1 tablespoon chopped spring onions 

1 tablespoon chopped coriander leaves


Pound the peppercorns and coriander roots until you achieve a smooth past. Reserve.

Drain the crabs with kitchen paper then dip them into the egg mixed with the oyster sauce and sugar.

Lightly coat the crabs with the tempura floor. Then deep fry for 3 minutes. Add the garlic and cook for another minute. Remove from heat and drain on kitchen paper. Reserve.

Stir-fry pepper coriander paste in 2 tablespoons of oil, then add chicken stock. Cook on medium heat for about 2 minutes. Then remove from heat, stir in spring onions and coriander leaves. Mix well.

Transfer the crabs and the sauce on a serving plate.

Please reload

Please reload