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Soft shell crab, pickled daikon, carrot and kohlrabi Recipe

Ingredients for 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
  • 1For the vegetables

    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.

  • 2For 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.»

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

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(16 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h