Vietnamese · Dinner
Crispy Fried Soft Shell Crab
Whole soft shell crab, cleaned and dredged in a seasoned rice flour and cornstarch coating, deep fried until the shell turns deep gold and the legs curl crisp. Served Vietnamese-style with nuoc cham dipping sauce, fresh herbs, and lime, delivering a shatteringly crisp exterior around sweet, briny crab meat.
$9
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
524Calories
24.1gProtein
32.3gFat
36.2gCarbs
11.1gSugar
1.9gFiber
1518mgSodium
78mgChol
4.1gSat Fat
468mgPotassium
156mgCalcium
2.6mgIron
4.8mcgVitamin B12
16mgVitamin C
low-cholesterol
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the crab dry with paper towel and let it rest uncovered at room temperature for 10 minutes so the coating adheres better.
2
Whisk fish sauce, lime juice, sugar and water until sugar dissolves, then stir in minced garlic and sliced chili to finish the nuoc cham.
3
Heat vegetable oil in a small deep saucepan over medium-high heat to 350F (175C), then carefully lower the crab in and fry for 6 minutes total until shell turns deep gold and legs crisp throughout.
4
Plate
Lift crab onto a wire rack to drain for 1 minute, set on a plate, scatter cilantro and mint over the top, and serve immediately with nuoc cham and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole soft shell crab, cleaned (210g)
- 1/2 cup60g rice flour
- 44 tablespoons (32g) cornstarch
- 1 tsp1 tsp turmeric-ground
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 1 cup240ml vegetable oil, for frying
- 22 tablespoon (30ml) fish-sauce
- 22 tablespoon (30ml) lime-juice
- 22 tablespoon (24g) sugar-white
- 2 clove2 clove garlic
- 11 chili-fresh
- 44 tablespoons (60ml) water
- a small handful cilantro
- 44 mint leaves
- 22 lime wedge
