SOFT-SHELL CRABS ''NAMBAN''

Soft-Shell Crabs ''Namban'' image

Provided by Moira Hodgson

Time 1h

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 cup sake
2 cups ponzu (Japanese citrus sauce)
1 1/2 cups light soy sauce
1/2 ounce fresh ginger, cut in julienne
1 jalapeno chili, left whole
1 clove garlic, peeled and left whole
12 soft-shell crabs, cleaned
About 1/4 cup of sesame oil
About 1/4 cup vegetable oil
Flour for dredging
1 large red onion, thinly sliced
2 to 3 tablespoons flying fish roe to garnish

Steps:

Make the marinade. Combine sake, ponzu, soy sauce, ginger, chili and garlic.
Dry the crabs. Heat the oils to 180 degrees in a large skillet or wok. Dredge the crabs with a minimum amount of flour. Saute in the oil for two to three minutes on each side.
Put the crabs and red onion in the marinade and let them sit for one to two hours. To serve, remove the crabs from the marinade, quarter them and if you like, place the flying fish roe on top to garnish.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 8216 milligrams, Sugar 3 grams, TransFat 0 grams