12 soft shell crabs
For the coating:
Rice flour 200g
Fried crushed dry red chillies 1½ tblsp
Fried chopped garlic 2 tblsp
Crushed black pepper 2 tblsp
For the batter:
Tempura flour 350 gm
Green peppercorn(crushed) 2 tbsp
Fried brown garlic (chopped) 2 tbsp
Soda water 400ml
Oil to deep fry
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.