Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

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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 175^oC 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.

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