Name: Soft shell crab with pak choy and chilli sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup (75g) cornflour; 1 tablespoon ground peri peri; 1 tablespoon lemon pepper seasoning; 2 tablespoon finely grated lemon rind; 2 eggs, beaten lightly; 4 soft shell crabs (500g), drained, halved vegetable oil, for deep-frying; 2 tablespoon peanut oil; 600 gram baby pak choy, leaves separated; 115 gram baby corn; 1/2 cup (125ml) oyster sauce; 2 tablespoon chilli jam; 1/4 cup (60ml) water

Soft shell crab with pak choy and chilli sauce

Soft shell crab is a real delicacy, and works equally well as a starter, a main or as part of an Asian-style banquet.

Ingredients

1/2 cup (75g) cornflour

1 tablespoon ground peri peri

1 tablespoon lemon pepper seasoning

2 tablespoon finely grated lemon rind

2 eggs, beaten lightly

4 soft shell crabs (500g), drained, halved vegetable oil, for deep-frying

2 tablespoon peanut oil

600 gram baby pak choy, leaves separated

115 gram baby corn

1/2 cup (125ml) oyster sauce

2 tablespoon chilli jam

1/4 cup (60ml) water

Method

1.Make chilli sauce. Combine ingredients in small bowl.

2.Combine cornflour, spices and rind in medium bowl. Dip crab in egg then in spice mixture to coat; shake off excess.

3.Heat vegetable oil in wok; deep-fry crab, in batches, until browned lightly. Remove from wok; drain on absorbent paper.

4.Heat peanut oil in wok; stir-fry pak choy, corn and half the chilli sauce until pak choy wilts, season to taste.

5.Divide pak choy mixture between serving plates; top with crab, drizzle with remaining sauce. Serve with lime wedges.

We used frozen soft shell mud crabs; thaw in the fridge overnight. Drain and dry them well before frying to prevent splattering.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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