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Ingredients
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Soft-shell Crab Tempura
Method
Preparation Steps
- 1
Prepare the Crab
Rinse the soft-shell crabs under cold water and pat dry with paper towels. Remove any gills and innards if necessary.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in the cold sparkling water until the batter is smooth but still slightly chunky.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Crabs
Dip each soft-shell crab into the tempura batter, allowing any excess to drip off. Carefully place the crab into the hot oil and fry for 3-4 minutes per side or until golden brown and crispy. Fry in batches if necessary to avoid overcrowding.
- 5
Add Thai Basil and Peppercorns
In the last minute of frying, add the Thai basil leaves and green peppercorns to the oil. Fry until the basil is crispy and fragrant.
- 6
Drain and Serve
Using a slotted spoon, remove the fried crabs, basil, and peppercorns from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lime wedges on the side.
