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Holy crab

Soft shell crab in a tempura batter and deep-fried whole.

Delicious on a sandwich with sauerkraut, Taki Taki, Tabasco, and garnished with Japanese mayonnaise, sriracha mayonnaise, chives, and furikake.

This recipe is part of the 'summer school streetfood snacks'.
Click here to view the entire workshop.

Ingredients

soft shell crab
250gTempura flour
0.5ice water
2Egg yolks
Panko green herbs

hotdog bun rolls
sauerkraut naturel
Taki Taki
Tabasco
Lettuce
Japanese mayonnaise
Sriracha mayonnaise
Chives
Furikake

Preparation

  1. Let the soft shell crab thaw and pat dry.
  2. Mix tempura flour with the water and egg yolks to make a batter.
  3. Mix in a tablespoon of panko (for extra crunch).
  4. Lightly flour the crab with a little tempura flour.
  5. Then dip in the batter and deep-fry in oil at 175°C until crispy.
  6. Cut the crab into 3 pieces.

  1. Rinse the sauerkraut well and then squeeze out the moisture.
  2. Mix in some taki taki and Tabasco to taste.
  3. Toast a bun.
  4. Place the crispy crab on top.
  5. Top the bun with lettuce and taki taki sauerkraut.
  6. Garnish with Japanese mayonnaise, Sriracha mayonnaise, chives, and furikake.