serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
What I love about soft shell crab is that you don't need to pick it out of the shell, so you can eat the whole thing. It's as delicious as eating a big crab but less fuss!
Ingredients
- Canola or vegetable oil
- 1½ cups plain (all-purpose) flour
- ¾ tsp sea salt
- 1 tsp ground coriander, optional
- 1 tsp ground cumin, optional
- 1¼ cups soda water, chilled
- 8 soft-shell crabs
Green dipping sauce
- 50 g coriander leaves
- 50 g garlic paste
- 120 ml (6 tbsp) lemon juice
- 40 ml (2 tbsp) fish sauce
- 40 ml (2 tbsp) water
- 40 g jaggery (see Note)
Instructions
- Heat oil (about 10 cm deep) to 180°C in a large pot.
- In a medium bowl, combine flour, salt and spices, if using. Make a well in the centre. Pour soda water over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
- Dip two crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1½ minutes per side, until golden brown and crisp. Repeat with remaining crabs.
- Meanwhile, blend sauce ingredients together. Serve pakora with sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
What I love about soft shell crab is that you don't need to pick it out of the shell, so you can eat the whole thing. It's as delicious as eating a big crab but less fuss!
