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 aro...