Crispy Soft Shell Crab with Spicy Beans and Lemon Dressing

Demonstrated by: Chef Roberto Los Baños.
Bali by the Sea at Hilton Hawaiian Village Beach Resort & Spa - February 1, 2004.

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Ingredients:

Crispy Soft Shell Crab with Spicy Beans and Lemon Dressing

  • Vegetable oil for deep frying
  • 4 pieces soft shell crab
  • Salt and pepper to taste
  • Flour for dredging
  • 1/2 cup prepared tempura batter
  • Spicy Beans
  • 1 oz (about 1/4 cup) pea shoots
  • 1 oz (about 1/4 cup) daikon (white radish) sprouts
  • Lemon Dressing
  • 2 tablespoons orange tobiko (flying fish roe)

Spicy Beans:

  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots
  • 1/2 tablespoon chopped garlic
  • 5 oz (about 2 cups) haricots verts (baby green beans), blanched in salt water
  • 2 teaspoons Chinese spicy bean paste
  • Salt and pepper to taste
  • 1 tablespoon brandy

Lemon Dressing:

  • Juice of two lemons (6 to 8 tablespoons)
  • 1/2 tablespoon Dijon-style mustard
  • Dash of hot pepper sauce
  • 2 tablespoons mayonnaise
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions:

Heat oil to 375°F. Season crab with salt and pepper; lightly dredge in flour and coat with tempura batter. Deep fry until golden brown; drain on paper towels. To serve, arrange Spicy Beans on plate, top with pea shoots, daikon sprouts, and crab. Drizzle with Lemon Dressing and top with tobiko. Makes 4 servings.

Spicy Beans
In a hot skillet, add oil, shallots, and garlic. Sauté until shallots are soft. Add beans, Chinese spicy bean paste, salt, and pepper. Sauté to just heat the beans. Add brandy and flame by carefully igniting it with a long match or long nozzle lighter; allow the flame to burn itself out. Makes 4 servings.

Lemon Dressing
Blend all ingredients well and chill for 1/2 hour. Makes about 1/2 cup.

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