Base genep is considered to be the ‘perfect’ spice blend in Balinese cuisine
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Hard |
| Calories | 536 |
| Fat | 17.4g |
| Saturates | 2.3g |
| Protein | 37g |
| Carbs | 57.3g |
| Sugars | 7.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn 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.
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
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.
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.
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.
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.
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.
Serve the crispy soft-shelled crab with the lime aioli.
