Soft shell crab, pickled daikon, carrot and kohlrabi Recipe

Soft shell crab fried in a light batter served with pickled Asian style vegetables.

  • Preparation
  • Cooking time
  • Rest time
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(16 votes) 4.1/5

Les ingrédients

Pour people
  • Soft shelled crab(s) : 12 whole
  • For the batter
  • Corn starch : 50 g
  • Plain flour : 70 g
  • Sparkling water : 100 ml
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Water : 60 ml
  • Rice wine vinegar : 40 ml
  • Palm sugar : 40 g
  • Fish sauce : 10 ml
  • Soy sauce : 20 ml
  • Green chilli(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Daikon(s) : 1 whole
  • Kohlrabi(s) : 1 whole
  • Carrot(s) : 3 whole
  • For the rest of the recipe
  • Sunflower oil : 300 ml



    Finely chop the chilli and the coriander leaves and place in a saucepan with the palm sugar, 4 pinches of salt, soy sauce, rice wine vinegar and fish sauce. Heat gently and infuse for 5 minutes.

    Peel the carrot, the daikon and the kohlrabi and then slice them all very thinly on a mandolin. Pour the pickle mix over the vegetables and mix through. Set aside while you prepare the crab.


    Peel the back from the crabs and cut them in half through the body.

    Make a batter by combining the two flours (leaving just a little of the plain to dust the crab), a pinch of salt and the sparkling water. The batter should be loose and light.

    Heat the oil in a large saucepan or wok over a medium heat. When the oil is hot, dust the crab with flour then dip into the batter. Add tot the work and fry for 3 minutes. The batter should be crisp and starting to turn golden brown.

    Serve the crabs on top of a bowl of pickled vegetables.

Chef's tip

«Make this a main course recipe by adding some stir fried noodles.»

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