Black Pepper Soft-Shell Crabs with Green Chilli Dipping Sauce

Name: Black Pepper Soft-Shell Crabs with Green Chilli Dipping Sauce
Yield: Serves 4
Cuisine: Australian
Ingredients: bug; prawn; redclaw; yabby (all peeled); squid (cleaned); 2½ tablespoons strained lime juice, more or less, to taste; 2 egg whites, lightly beaten; vegetable oil, for deep-frying; 2 teaspoons freshly cracked black pepper; 2 tablespoons plain flour; 2 teaspoons salt flakes; 1 tablespoon caster sugar, more or less, to taste; 2 tablespoons fish sauce (see Chefs’ ingredients), more or less, to taste; 2 tablespoons rice flour; 2 tablespoons shredded coriander; 2 cloves garlic, peeled; 4 soft-shell crabs; 2 small green chillies, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

All crabs shed their shells from time to time as they grow, and it takes a couple of hours for the new shell to harden; during this time they’re edible shell-and-all. Any crab can be ‘soft-shell’, but some are more commonly sold this way. On the east coast of the USA, soft-shell blue crabs have long been considered a delicacy. Christine Manfield presented this dish at the Seafood School when blue swimmer