INGREDIENTS:
- 4 softshell crabs, cleaned
- 2/3 C flour
- ½ C cornstarch
- 1 ½ tsp baking powder
- 1 tsp ground tumeric
- ½ tsp salt
- 1/8 tsp cayenne pepper
- 1 egg
- 1 tsp rice wine vinegar
- 1 bottle or can wheat beer (don’t use a bitter beer)
- Canola or peanut oil for frying
- Leaf lettuce (for wraping)
- Fresh cilantro
- Fresh mint
DIPPING SAUCE:
- ¼ C fresh squeezed lime juice
- 1 garlic clove, finely chopped
- 3 Tbsp fish sauce
- ¼ C water
- ¼ C sugar
- ¼ tsp red chili flakes
- 1 Tbsp sweet chili sauce
DIRECTIONS:
- Make the sauce by combining all ingredients in a small bowl and stir until the sugar dissolves. Set aside until serving.
- In a small bowl, stir together flour, cornstarch, baking powder, turmeric, salt and cayenne.
- In a large bowl, whisk together egg, vinegar, and half of the beer. With a spatula, fold the flour mixture into the beer mixture. It should be the consistency of thin pancake batter and may be a bit lumpy. If needed, add more beer to thin to desired consistency. Be careful to not overmix. Cover and refrigerate until needed.
- To fry the crabs, use a deep fryer or pour oil to a depth of at least 2 inches in a high sided skillet or wok. Heat oil to 375 °F and preheat oven to 250°F (to keep fried crabs warm).
- Dip crabs into batter and allow excess to drip off. Holding the crabs by the shell flaps, carefully lower the crab legs and body into the hot oil. Wait for a few seconds and then drop the whole crab in the oil. Repeat with remaining crabs as space in fryer/pan allows. Cook for approximately 6 minutes until golden and crispy.
- Drain on paper towels and place on a baking sheet covered in paper towels in warm oven while cooking remaining crabs.
- To serve, cut crabs in half, wrap each half in a lettuce leaf, add cilantro and mint as desired, dip in the sauce, and enjoy!
