Name: Black Pepper Soft-Shell Crab with Fried Rice
Yield: Serves 4
Cuisine: Thai
Ingredients: 50 ml fresh lime juice, strained; 25 ml Sugar Syrup; 2 teaspoons sea salt; 2 tablespoons rice flour; 80 g cooked spanner crabmeat; 2 teaspoons freshly ground black pepper; 2 green bird’s-eye chillies; 2 tablespoons soy bean sprouts, trimmed; 40 ml fish sauce; 2 cloves garlic; 4 soft-shell crabs; ½ teaspoon castor sugar; 1 teaspoon chopped coriander root; 2 tablespoons plain flour; 2 tablespoons finely sliced green onions; 1 tablespoon chopped coriander leaves; 1 teaspoon oyster sauce; 1 teaspoon light soy sauce; 1 cup steamed jasmine rice, spread out to dry on a tray overnight; 2 teaspoons minced garlic; 40 ml vegetable oil; vegetable oil, for deep-frying; 2 egg whites, lightly beaten; ½ teaspoon ground chilli; 1 tablespoon minced white onion; 1 large egg; 2 teaspoons fresh lime juice, strained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Try to find the soft-shell crabs farmed in southern Queensland by Watermark when you prepare this. These crabs have been bred ethically and with a keen eye to sustainability – more than can be said for most of the imported product, and they are also of far superior quality. The gentle heat of the pepper and green chilli make a great contrast to luscious sweet crabmeat and the voluptuous rice completes the dish. Fried rice is the comfort food of Asia, incredibly versatile and best made in sm