Recipe: Pepper crab starter Add a touch of class to the dinner table with this chef’s special By Rob Garratt 05 March 2014 Ingredients:12 soft shell crabsFor the coating:Rice flour 200gFried crushed dry red chillies 1½ tblspFried chopped garlic 2 tblspCrushed black pepper 2 tblspFor the batter: Tempura flour 350 gmGreen peppercorn(crushed) 2 tbspFried brown garlic (chopped) 2 tbspSoda water 400mlSalt t/tOil to deep fry SIMILAR ARTICLES 5 meat-tastic steakhouses to try this weekend Dish of the week: Seafire Saint Tropez Brunch at Café Nikki 3 brunches you NEED to try this week Method:1. Mix all the ingredients and make a smooth batter and reserve.2. Mix ingredients for coating and dust the soft shell crabs.3. Dip the soft shell crabs in the batter and deep fry in the hot oil.4. Serve with a raw mango and ginger aioli.Recipe courtesy of La Porte des Indes, The Address Dubai Mall. Try the real thing at Taste of Dubai, March 13-15.