12. Softshell Crab Tempura Recipe
Deep fried softshell crab.
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Ingredients
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Softshell Crab
Tempura Batter
Frying
Method
Preparation of Softshell Crabs
- 1
Clean the Crabs
Rinse the softshell crabs under cold water to remove any sand or debris. Pat them dry with paper towels.
- 2
Season the Crabs
Sprinkle salt and black pepper evenly over the softshell crabs, making sure to season both sides.
Making Tempura Batter
- 3
Combine Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, cornstarch, and baking powder until well combined.
- 4
Add Ice Water
Slowly add the ice water to the dry mixture, stirring gently with chopsticks or a fork until just combined. Do not overmix; it’s okay if the batter is a bit lumpy.
Frying
- 5
Heat the Oil
In a deep frying pan or a deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Dip and Fry the Crabs
Working one crab at a time, dip each softshell crab into the tempura batter, allowing excess batter to drip off. Carefully place it in the hot oil.
- 7
Fry Until Golden Brown
Fry the crabs for about 3-4 minutes on each side, or until they are golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.
- 8
Drain and Serve
Using a slotted spoon, remove the fried crabs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
