Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Serves 4
Ingredients:
- 4 soft shell crabs
- 1 egg (lightly beaten)
- ½ cup Panko (Japanese bread crumbs)
- ½ cup seasoned flour
- salt and black pepper
- 1 box snow pea sprouts
- 4 whole radishes
- olive oil
Dipping Sauce Ingredients:
- 1.25cm(1/2 inch) block of fresh ginger grated
- 5 tablespoons Ponzu sauce (you can substitute ponzu sauce by combining the juice of ½ a lemon and the juice of a whole orange then adding an equal amount of soy sauce and let it sit for at least 1 hour)
Method:
- Clean the crabs with water and blot them dry with paper towels
- Heat up vegetable oil to 175oC in a deep pot or deep fryer
- Coat crabs with flour then dip in the egg and then panko. (Make sure the crabs are well coated with panko)
- Deep fry each crab separately until the shell turns red and the panko becomes golden brown
- Remove and drain crabs and set aside
- Divide the snow pea sprouts between 4 plates and season with a little olive oil, salt & pepper
- Grate 1 radish over each plate of snow pea sprouts
- Mix the grated ginger with the ponzu sauce and transfer to a small serving bowl
- Place the crabs on top of the snow pea sprouts.