Salt and pepper
- 350ml water
- 250g plain flour
- 100g potato starch
- 1/2 tsp baking powder
Vegetable oil for frying
12g Sriracha Hot Chilli sauce
10g Green onion, chopped
Bunch of lettuce
Step 1: Prepare The Crabs
Defrost soft shell crabs in the wrapping in a bowl of warm water for 1-2 minutes.
Remove the wrapping and defrost 4-5 minutes more until the crabs sinks at the bottom of the bowl - which means crabs are ready for cooking!
Sprinkle salt and papper.
Step 2: Make The Batter
Mix flour, potato starch, baking powder, and add water little by litte until mixed well.
Step 3: Cook The Crabs
Heat the oil over a medium-high flame until 175°C. Tip: Test the temperature of the oil by dropping in a piece of bread - it will turn brown in about 15 seconds if the oil is hot enough.
Deep-fry the crabs in the hot oil for 5 minutes, turning them a few times to ensure even cooking, until they are cooked and golden.
Lift out the crabs and drain on paper towels.
Step 4: Prepare the Bao Buns
Steam the bao buns for 10 minutes.
Step 5: Serve!
Mix Japanese mayonnaise and chilli sauce
Pack the bun full of fresh leaves and crunch soft shell crab, and dress it with spicy mayonnaise and green onions!