Thai cuisine · Fish & Seafood

Poo Nim Tod Kratiem

Soft-shell crabs fried in a rice flour coating and served under a blanket of golden garlic and white pepper.

Ingredients · for 4 servings

• 8 soft-shell crabs (cleaned, frozen)
• 100 g rice flour
• 2 tbsp cornstarch
• 2 heads garlic
• 2 tsp white pepper
• 1 tsp salt
• 800 ml frying oil
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 3 spring onions
• 1 cucumber
• 1 lime

Instructions

1. Thaw the crabs slowly in the fridge, pat them very thoroughly dry and press flat – residual water makes the oil spatter dangerously.
2. Peel and coarsely chop the garlic, cut the spring onions into rings and slice the cucumber into thin rounds.
3. Mix rice flour with cornstarch, salt and half the white pepper and turn the crabs in it, tapping off excess flour.
4. Heat the oil to 170 °C and fry the chopped garlic 2–3 min. until light golden, then lift out with a slotted spoon – it continues to brown afterward.
5. Fry the crabs in two batches, 3–4 min. each, until the coating is firm and golden brown and no more bubbles rise; drain on a rack.
6. Mix the oyster sauce and soy sauce, drizzle over the crabs, cover with garlic, remaining pepper and spring onions and serve with cucumber and lime wedges.