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Ingredients
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Soft Shell Crab
Method
Soft Shell Crab
- 1
Prepare the Soft Shell Crabs
Rinse the soft shell crabs under cold water and pat them dry with paper towels. Remove the gills and any remnants of the shell if necessary. Season with salt and black pepper.
- 2
Make the Tempura Batter
In a bowl, mix the tempura batter mix with ice water until smooth. The batter should be slightly lumpy, which helps achieve a crispy texture.
- 3
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Blanch them in boiling salted water for about 3-4 minutes until slightly tender. Drain and set aside.
- 4
Fry the Soft Shell Crabs
In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Dip each soft shell crab into the tempura batter and carefully place them in the hot oil. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 5
Fry the Brussels Sprouts
Using the same oil, fry the halved Brussels sprouts for about 3-5 minutes until they are crispy and golden. Remove and drain on paper towels.
- 6
- 7
Serve
Arrange the crispy soft shell crabs and Brussels sprouts on a serving platter. Drizzle the garlic and parsley mixture over the top. Serve immediately.