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Receta Deep Fried Soft Shelled Crab With Spicy Black Bean Vinaigrette
by Global Cookbook

Deep Fried Soft Shelled Crab With Spicy Black Bean Vinaigrette
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Ingredientes

  • 4 x soft-shelled crab
  • 2 Tbsp. cornstarch
  • 3 c. vegetable oil Spicy Black Bean Vinaigrette
  • 1/2 c. vegetable oil
  • 2 Tbsp. shallot, finely, diced
  • 1 Tbsp. garlic, finely, diced
  • 3/4 x inch ginger, finely, diced
  • 1 tsp prosciutto, finely minced
  • 1 tsp dry black beans, soaked, finely minced
  • 1 tsp red chili, seeded, finely, diced
  • 2 Tbsp. scallion, finely, minced
  • 1/2 tsp lemon, zest
  • 1 Tbsp. Japanese rice vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. coriander, finely, minced
  • 1 Tbsp. roma tomato, seeded, diced
  • 1 tsp dry tangerine, peel
  • 1 x salt and pepper

Direcciones

  1. With kitchen scissors, cut off the eyes and a tiny amount of the surrounding shell from each crab.
  2. With the crab on its back, lift up and cut off the triangle apron.
  3. Next, turn crab on its stomach. Lift up the soft shell-flap at each end to expose the white finger like gills. Remove gills by hand.
  4. To deep-fry the crabs, heat a large non-stick pan over high heat. Add in the vegetable oil. Heat to 300 degrees F.
  5. Coat the crabs in the cornstarch.
  6. Add in the crabs, shell down, to the warm oil.
  7. Immediately reduce the heat to medium.
  8. Fry till undersides are golden brown red-brown. Turn crabs and continue frying 3 to 4 min till cooked through.
  9. Drain on paper towel. Season with salt and freshly grnd pepper.
  10. Spicy Black Bean Vinaigrette:Heat a stainless pan over high heat. Add in 1/2 c. vegetable oil and heat till it starts to bubble.
  11. Add in shallots, garlic and ginger to the oil and cook till golden brown. Remove the shallot mix and set aside.
  12. Empty the oil to another container leaving just a bit in the pan.
  13. Return the shallot mix to the pan and add in the ham, black beans, chile and scallion. Fry till scallions soften slightly. Remove this mix to a bowl.
  14. Add in lemon zest.
  15. Add in vinegar and extra virgin olive oil and mix thoroughly.
  16. Finally, add in the coriander, diced tomatoes and tangerine peel. Season to taste.
  17. Place each crab on a heated plate. Spoon about 2 Tbsp. dressing over the top and garnish with dill sprigs and pea shoots.