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Tempura softshell crab with lime & fish sauce dressing

Ben O’Donoghue
Tempura softshell crab with lime & fish sauce dressing

Serving size: Serves 4-6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly
Course: Finger food, Side dish, Snacks
Favourite flavours: Saucy, Seafood

Tempura softshell crab with lime & fish sauce dressing
INGREDIENTS

8 softshell crabs, halved

batter
2 cups (approx.) ice cold water, with crushed iced
1 egg yolk, beaten
1 cup plain flour
coriander sprigs for garnish

dressing
2 tablespoons fish sauce
2 tablespoons lime juice
3-4 small green chillies, chopped

oil, for deepfrying
METHOD

Half fill a wok for saucepan with oil and preheat until 180°C or until a cube of bread browns in 30 seconds.

Make the batter just before cooking; Place chilled water into a bowl and add egg and flour all at once. Using a pair of chopsticks or fork, mix gently to loosely combine. There should be flour around the edges of the bowl and the batter should be lumpy, but not thick.

Dip each crab into the batter and lower into the oil. Cook in batches to prevent the temperature of the oil dropping. Cook 2-3 minutes or until crispy; remove and drain on absorbent paper. Repeat remaining crabs and batter.

To make the dressing whisk fish sauce and lime juice together and stir through chillies. Serve crabs with dipping sauce and garnish with coriander

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