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Vietnamese Recipes – Deep Fried Soft-Shell Crab – Cua Lot Chien GIon


Soft-shell crabs
an equivalent to 0.5 kg
Stock granules
2 Teaspoons
Minced shallots
2 Teaspoons
Minced garlic
1 Teaspoons
Ground pepper
1/2 Teaspoons
Tempura flour
1/2 Cups
Chili sauce
1 Cups
Lettuce head
Rinsed well
Red chili
Pickled carrots and daikons
200 Grams
Vegetable oil

Preparation mode:

1/ Wash crabs in fresh water to remove flaps. Squeeze them to drain out water. Then cut each crabs in half, marinate with stock granules, minced shallots, garlic and ground pepper. Set aside for 20 minutes.

2/ Mix tempura flour with 1/2 cup of water to make thick batter.

3/ Beat eggs and mix well with crabs.

4/ Cook them over a medium heat with vegetable oil covering enough the crabs. When the oil is hot, dip the crabs into the batter and fry with moderate fire until it turns golden. Take crabs out of the heat and drain on paper towels.

5/ Arrange lettuce and pickled carrots and daikons on a dish. Place crabs on top of it. Garnish with a tomato and chili.

6/ Serve hot with chili sauce and mayonaise


Cua lot chien gion-2