Chilli Crab Recipe
tempura softshell crab, sweet chilli, yuzu mayo
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Ingredients
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Tempura Softshell Crab
Sweet Chilli Sauce
Yuzu Mayo
Garnish & Assembly
Method
Tempura Softshell Crab
- 1
Prepare crabs
Rinse the softshell crabs under cold water, pat dry thoroughly with paper towels. Remove the gills and apron if not already removed, and trim the tips of the legs if needed so they fry evenly.
- 2
Make batter
In a mixing bowl, lightly beat the cold egg. Add the cold sparkling water and an ice cube to keep the batter cold. Sift together the all-purpose flour, cornstarch, rice flour (if using), salt and white pepper. Gently fold the dry mix into the wet ingredients with a few quick strokes—do not overmix; lumps are fine. The batter should be thin but clingy. Keep the batter over a bowl of ice to stay cold.
- 3
Heat oil
Pour vegetable oil into a deep pot or fryer to a depth of at least 5 cm (2 inches). Heat to 180°C (350°F). If you don’t have a thermometer, test by dropping a little batter into the oil; it should sizzle and rise to the surface within a few seconds and become pale golden.
- 4
Batter and fry
Dust each crab lightly with a little flour (this helps the batter stick). Dip a crab into the cold tempura batter, letting excess drip off. Carefully lower into the hot oil, frying 1–2 crabs at a time to avoid crowding. Fry for 2–3 minutes on the first side until set and pale golden, then flip and fry another 1–2 minutes until golden and crisp. Internal temp should be hot and flesh opaque. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (90–100°C / 200–212°F) while you finish.
- 5
Finish
If any legs are floppy, give them a quick 10–15 second return to the oil to crisp. Season lightly with a pinch of salt while hot.
Sweet Chilli Sauce
- 6
Prepare ingredients
Finely chop the red chillies (remove seeds if you want less heat) and mince the garlic.
- 7
Cook sauce
In a small saucepan, combine the chopped chillies, minced garlic, rice vinegar, caster sugar and 4 tablespoons water. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Let simmer 2–3 minutes.
- 8
Thicken
Mix the 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust—add a little more sugar for sweetness or vinegar for tang. Remove from heat and let cool slightly.
Yuzu Mayo
- 9
Mix mayo
In a small bowl, combine the mayonnaise, yuzu juice, sesame oil, salt and optional yuzu zest. Whisk until smooth. Taste and adjust acidity or salt. Chill until ready to serve.
Assembly & Garnish
- 10
Plate
Place one tempura softshell crab on each serving plate or share on a communal platter. Spoon the sweet chilli sauce over the crabs in a moderate ribbon or serve on the side for dipping.
- 11
Add yuzu mayo
Drizzle or pipe the yuzu mayo beside or over the crab in thin lines for contrast. A squeeze of lemon over each crab is optional.
- 12
Garnish
Scatter thinly sliced spring onion, chopped coriander and toasted sesame seeds over the dish. Serve immediately so the tempura remains crisp.