Peter (spidey) Parker Roll Recipe
Deep fried soft shell crab with cucumber, crab sticks with flying fish tobiko
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Batter Ingredients
Frying Ingredients
Method
Preparation
- 1
Prep the Crab
Rinse the soft shell crabs under cold water, removing any debris. Pat dry with paper towels.
- 2
Cut the Cucumber
Slice the cucumber into thin strips or julienne for easy rolling.
- 3
Prepare the Crab Sticks
If using whole crab sticks, cut them into halves or thirds depending on the size of your roll.
Batter Preparation
- 4
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water and whisk until smooth and free of lumps.
Frying
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Batter the Crab
Dip each soft shell crab into the batter, ensuring it is fully coated.
- 7
Fry the Crab
Carefully place the battered crab into the hot oil. Fry for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
Assembly
- 8
- 9
Roll It Up
Using the mat, carefully roll the nori over the filling, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 10
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces and serve with soy sauce or your favorite dipping sauce.
