المكونات

  • Leeks 2
  • Garlic cloves 5
  • Red chillies 2
  • Lemongrass stalk 1
  • Kaffir lime leave 2
  • Shrimp paste 1 tbsp
  • SpinneysFOOD Fine Turmeric ½ tsp
  • SpinneysFOOD Fine Coriander ½ tsp
  • SpinneysFOOD Fine Cumin ½ tsp
  • SpinneysFOOD Black Pepper ½ tsp freshly ground
  • Palm sugar 1 tbsp
  • SpinneysFOOD Pure Sunflower Oil 1 tbsp
  • SpinneysFOOD All-Purpose Flour 100g
  • Corn flour 70g
  • Baking powder 1½ tsp
  • SpinneysFOOD Fine Sea Salt 3/4 tsp
  • SpinneysFOOD Organic Free-Range Egg 1 medium
  • Rice vinegar 1 tsp
  • Sparkling water 500ml
  • Jumbo soft-shell crabs, cleaned 4
  • Lime 1
  • Mayonnaise 120g
  • Dijon mustard ½ tsp

Nutrition (Per serving)

  • سعرات حرارية 536
  • دهون 17.4g
  • المشبعة 2.3g
  • بروتين 37g
  • الكربوهيدرات 57.3g
  • السكريات 7.1g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

يُعتبر معجون توابل بالي الأفضل لاستخدامه مع الأطباق المستوحاة من منطقة بالي.

Asian 20 Mins Prep · 20 Mins Cook

  1. In a food processor or blender, combine the leeks, 3 garlic cloves, red chillies, lemongrass, lime leaves, shrimp paste, tumeric, coriander, cumin, black pepper and palm sugar for the base genep. Blitz until a smooth paste forms.
  2. Heat the oil in a frying pan or wok over a medium heat. Add the spice paste to the pan and cook, stirring constantly, for approx. 5 minutes, or until the paste becomes fragrant and deepens in colour. Remove the pan from heat and let the base genep cool completely. Once cooled, transfer the paste to a clean, airtight jar or container. Store in the refrigerator for up to 1 week, or freeze it in ice cube trays for longer periods
  3. In a medium-sized bowl, combine the flour, corn flour, baking powder and salt. In a larger bowl, whisk together the egg, vinegar, 4 tablespoons of the base genep paste and 250ml of the sparkling water. Using a spatula, fold the flour into the liquid mixture. It should have the consistency of thin pancake batter and may be a bit lumpy, so do not overmix. Add more sparkling water, if needed, to achieve the desired consistency. Cover and refrigerate until ready to use.
  4. When ready to fry, pour the oil to a depth of 5cm into a deep skillet or wok. Heat the oil over a high heat to 190°C.
  5. Preheat the oven to 120°C, lowest oven temperature, if you want to keep the crabs warm. Line a baking sheet or plate with paper towels.
  6. Dip each crab into the batter, allowing the excess to drip off. Holding the crab by the shell flaps, carefully lower the crab legs and body into the hot oil. Wait for a few seconds and then drop the entire crab into the oil. Repeat with the other crabs. Fry for approx. 6 minutes until golden and crispy. Drain the cooked crabs on paper towels and keep them warm in the oven until all the crabs are ready.
  7. To make the aioli, juice and zest the lime and crush the garlic. Combine with the mayonnaise, dijon mustard and 1/4 tsp of sea salt in a bowl.
  8. Serve the crispy soft-shelled crab with the lime aioli.

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