Deep-Fried Softshell Crabs with Garlic and Chilli
(serves three)
6 softshell crabs, thoroughly thawed and drained
2 tbsps peanut oil
1 tsp sesame oil
4 cloves garlic, minced
2 medium-hot red chillies, minced
1 bunch scallions (salad onions), sliced thin
1‑inch knob ginger, chopped
generous pinch sea salt, preferably Maldon
generous amount fresh-ground black pepper
peanut oil to come up 3 inches in cooking utensil (I used a borrowed small wok, thanks, Vincent)
bowl of all-purpose flour
In a small skillet, fry the garlic, chillies, scallions and ginger in the two oils. Sprinkle with salt and pepper and keep on low heat.
Now be ready with a platter lined with several layers of paper towel. Heat the peanut oil in the wok until a little piece of bread or onion fries instantly. Dip the crabs one by one in the flour to coat thoroughly and place carefully in the hot oil. Be prepared to be spit upon occasionally, so wear an all-covering apron. Carefully turn the crab over (mine tended to want to lie on their sides) to make sure all surfaces are cooked directly in the oil. The crabs will float, which means the top bit will not be submerged. Turn frequently. After about five minutes in the oil, remove with a slotted spoon or tongs and drain on the paper towel.
I had two crabs in the oil at any given time, watching them carefully to remember which one had gone in first.
Place on a pretty plate and sprinkle with the garnish. Serve immediately.
