Vietnamese Tempura Softshell Crab with Lime and Fish Sauce Dressing

Vietnamese Tempura Softshell Crab with Lime and Fish Sauce Dressing

Recipe only

It's best to make tempura batter just before frying to keep the batter from absorbing oil when frying. If you don’t have a thermometer, drop a little batter in the hot oil. If it rises immediately, then the oil is hot enough. I love this dish and we used to serve it when I worked at Ashcrofts restaurant in the Blue Mountains not far from Sydney.


INGREDIENTS

8 softshell crabs, halved
batter
2 cups ice cold water, with crushed ice
1 egg yolk, beaten
1 cup plain flour
coriander sprigs for garnish
dressing
2 tablespoons fish sauce
2 tablespoons lime juice 3-4 green chilies, chopped
oil for deep frying

METHOD

1. Half fill a wok or saucepan with oil and heat to 180 C or until a cube of bread browns in 30 seconds.

2. Make the batter just before cooking. Place chilled water into a bowl and add egg and flour all at once. Using a pair of chopsticks or fork, mix gently to loosely combine. There should be flour around the edges of the bowl and the batter should be lumpy, but not thick.

3. Dip each crab into the batter and lower into the oil. Cook in batches to prevent the temperature of the oil dropping. Cook for 2-3 minutes or until crispy; remove and drain on kitchen paper. Repeat with remaining crabs and batter.

4. To make the dressing, whisk fish sauce and lime juice together and stir through the chilies. Serve the crabs with dipping sauce and garnish with coriander.