Simplot Culinary Recipe Print Header

Crisp Soft Shell Crab with Vietnamese Salad

Products used in this recipe

Crisp Soft Shell Crab with Vietnamese Salad

Crisp Soft Shell Crab with Vietnamese Salad

Yield: 10 Servings

Yield: 10 Servings

Crispy soft shell crab served with a fresh Vietnamese salad and a tangy nuoc cham dipping sauce.

Ingredients:

Batter:

150g plain flour
120g cornflour
15g baking powder
4g turmeric
5g salt
1 egg
350ml sparkling water
15 x frozen Topsail Soft Shell Crab, thawed

Salad:

300g bean sprouts
100g fresh Vietnamese mint
20g fresh coriander
40g sliced spring onion
10g sliced birds eye chilli
50g julienned radish
Nuoc cham, for serving

Instructions:

1. Combine dry ingredient together. Add egg, water and whisk to a smooth batter.

2. Remove gills from Topsail Soft Shell Crab and cut in half. Dip in batter and fry until crisp and cooked through.

3. Combine salad ingredients. Serve crab with salad and nuoc cham.

Products used in this recipe