SOFT SHELL PO-BOY WITH "KIMCHI" SLAW

Soft Shell Po-Boy with

Provided by Ming Tsai

Time 8h25m

Yield 4 servings

Number Of Ingredients 12

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2 cups rice flour
1 teaspoon korean chile flakes (kucho karo)
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
4 mini baguettes or hoagies, lightly toasted
2 cups rice wine vinegar
2 tablespoons korean chile flakes
1/2 tablespoon salt
1/2 tablespoon sugar
1 small head Napa cabbage, 1/2-inch slices (about 6 cups)
2 medium carrots, peeled, 2-inch fine julienne
12 cloves garlic, thinly sliced, 1/16-inch

Steps:

In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.
In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.
Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.