Softshell Crab Tempura 게튀김 Recipe
Deep fried softshell crab
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Ingredients
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Softshell Crab
Tempura Batter
For Frying
Dipping Sauce
Method
Preparing the Softshell Crab
- 1
Clean the Crabs
Rinse the softshell crabs under cold running water to remove any sand or debris. Pat them dry with paper towels.
- 2
Trim the Crabs
Using kitchen scissors, trim off the eyes and any other protrusions from the crabs.
Making the Tempura Batter
- 3
Combine Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.
- 4
Add Ice-Cold Water
Gradually add the ice-cold water to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Frying the Softshell Crab
- 5
Heat the Oil
In a large, deep pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.
- 6
Batter the Crabs
Dip each cleaned softshell crab into the tempura batter, ensuring they are fully coated.
- 7
Fry the Crabs
Carefully place the battered crabs into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy.
- 8
Drain Excess Oil
Using a slotted spoon, remove the crabs from the oil and drain on paper towels to absorb excess oil.
Preparing the Dipping Sauce
- 9
Mix the Sauce
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sliced green onions, and grated ginger. Mix well and set aside.
