Quick & Easy

Soft shell crab with pak choy and chilli sauce

Soft shell crab is a real delicacy, and works equally well as a starter, a main or as part of an Asian-style banquet.
SOFT SHELL CRAB WITH PAK CHOY AND CHILLI SAUCE
4
35M

Ingredients

Method

1.Make chilli sauce. Combine ingredients in small bowl.
2.Combine cornflour, spices and rind in medium bowl. Dip crab in egg then in spice mixture to coat; shake off excess.
3.Heat vegetable oil in wok; deep-fry crab, in batches, until browned lightly. Remove from wok; drain on absorbent paper.
4.Heat peanut oil in wok; stir-fry pak choy, corn and half the chilli sauce until pak choy wilts, season to taste.
5.Divide pak choy mixture between serving plates; top with crab, drizzle with remaining sauce. Serve with lime wedges.

We used frozen soft shell mud crabs; thaw in the fridge overnight. Drain and dry them well before frying to prevent splattering.

Note

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