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Josh and Amy - Soft Shell Crab

with Papaya Salad

Prep time: 45 mins    Cook time: 20 mins    Serves: 4

Ingredients

4 large soft shell crabs

Canola oil, for deep frying

Fried shallots, to garnishKewpie Mayonnaise

2 egg yolks

2 tbs rice vinegar

1 tbs malt vinegar

1 tsp salt

1/2 tsp Japanese mustard powder

Pinch hon-dashi powder

Pinch garlic powder

250ml vegetable oilTempura Batter

1 egg, beaten

100g plain flour

75g cornflour

250ml chilled soda waterPaw Paw Salad

Juice of 2 limes

1 tbs soy sauce

2 tsp brown sugar

1 tsp salt

1 clove garlic, crushed

1 medium firm ripe pawpaw, cut into 3m cubes

1/4 small red onion, finely chopped

4 tbs unsalted roasted peanuts, chopped

1/2 cup mint leaves, chopped

1/2 cup basil leaves, chopped

Method

  1. To make mayonnaise, process egg yolks, vinegars, salt and powders until smooth. With motor operating, drizzle in oil until thick and smooth. Season. Refrigerate.
  2. Clean crabs by removing tail, gills and eyes. Season all over.
  3. To make tempura batter, lightly whisk all ingredients together. Season.
  4. To make salad, whisk lime juice, soy, sugar, salt and garlic in a bowl until sugar dissolves. Add remaining ingredients and toss to coat.
  5. Dip crabs in batter.
  6. Carefully hold a crab at the top by the body. Drag legs of crab in hot oil and sway carefully for 1 minute. Then lay crab in oil. Deep fry for 2 minutes or until golden. Turn and cook until golden and crisp. Drain on absorbent paper. Season. Repeat to cook all crabs.
  7. Serve crab and salad with mayonnaise. Garnish with shallots.
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