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Soft Shell Crab
So,
we are making a bangalore sauce.
Bangalore is in India.
To make the sauce.
In a bowl, whisk the soy sauce with the beef stock, lime juice, sugar and 1 tablespoon of water. Add the shallot, cover and refrigerate for at least 1 hour. Stir in the cilantro and chiles.
soy sauce 3 tbsp
stock, I used fish stock 3 tbsp
lime juice 3 tbsp
2 tbsp sugar
2 tbsp water
add one chopped garlic
and 1 cup chopped cilantro.
1 hot pepper chopped
leave the above in the fridge for 1 hour.
if you like it hotter, add more pepper.
You can taste it, it should be "pleasurable" to eat.
get 1 cup flower
1 cup corn starch
spices - I used cayenne 2 tbsp
pepper 2 tbsp
salt 1 tbsp
A lot of the spices will be lost in the mix.
so "heavily" spice it.
now, take two egg whites
and beat them till they change to white and foam.
dip the crab into the egg white foam.
Throw it in the flour/cornstarch mix.
then toss it in frying oil.
The recipe says 2 inches of oil.
Then count. 1 2 3 4 10 90 when you reach 90
flip the crab.
When you reach 180 take it out.
Leave them to dry on a paper towel
which is laid on a rack.
You will end up with a "dryish" item which has a mixture on it.
When you dip this in the "sauce".
you will get lots of cold taste and flavor.
So break up pieces from the crab.
Dip them
and enjoy.........
This dish is beautiful.
A joy of fresh crab.
Now, you only get fresh if you buy fresh.
So make sure it is fresh, simply ask your fish guy.
Is it fresh ?
:)
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