Crab about You

A Thai favourite, this version offers afresh take with its chilli-lime hoisin vinaigrette.

2 pcs soft shell crabs

20 gbaby spinach

10 g fennel, julienned

10 g parsnips, julienned

6 pcs orange slices

4-5 pcs semi-sundried cherry tomatoes

Tempura batter

1 egg yolk

50 g wheat  flour

50 g rice flour

70 ml ice water

5 g almonds, crushed

Hoisin vinaigrette

2 tbsp of hoisin dressing

4 tbsp lime juice, freshly squeezed

1 cup olive oil/pomace

1 tsp sesame oil

2 small red chillies, diced

a pinch of salt

1 ) Carefully rinse and clean soft shell crabs. Pat dry and set aside. Combine all vinaigrette ingredients in a bowl and stir well.

2 ) Place baby spinach, fennel and parsnips in a bowl, add 10 ml hoisin vinaigrette and toss well.

3 ) To prepare tempura batter: mix all ingredients well. Dip soft shell crabs into the batter and deep-fry

for about 11/z to 2 minutes till golden brown.

4) Arrange orange slices and tomatoes at the side of the plate, place the salad in the middle and the soft shell crab on top.

5) To serve, pour remaining hoisin vinaigrette into a shooter glass and sprinkle almonds on top. Serve

 together with soft shell crab.