Crispy Soft Shell Crab

I N G R E D I E N T S | 4 Persons                       

  • 8 Soft Shell Crabs
  • 150 g Corn flour
  • 2 teaspoons White pepper
  • 2 teaspoons Sea salt
  • 1 ½ tablespoons Sesame oil
  • 3 Egg whites
  • 500ml Sunflower oil, to fry
  • Chili sauce


  1. Add the corn flour, white pepper and salt in a bowl and mix it together.
  2. Rub, in another bowl, the crabs around in sesame oil.
  3. Dip the crabs in the egg white and pass them through the flour. Make sure the crabs are overall covered with the flour. Shake the crabs over the bowl to remove the excess flour and place on a plattter.
  4. Heat a pan with a thick bottom over medium heat and add the oil. Make sure the oil is hot, otherwise you don’t get the crispy layer around the crab. Test the temperature by putting a little bit of the flour-egg layour in the oil. If this hisses, the oil is hot enough.
  5. Fry the crabs 2 or 3 at a time and count for 4 minutes per serving, or until their outside is nicely browned and cripsy.
  6. Spoon the crabs out of the oil wit a skimmer and serve immediately. Serve them as a starter or as snack with sweet chili sauce.

Bon appetit!

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