Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Ingredients
The crabs
-
4
pieces
soft shell crabs
-
1
large
egg
-
½
cup
panko
-
to taste
salt and black pepper
-
1 box
radish sprouts
-
as needed
ml
olive oil
The dipping sauce
-
5
tablespoons
ponzu sauce
-
½
inch
fresh ginger, grated
Instructions
- Heat vegetable oil to 300°F (150°C) in a deep pot or fryer.
- Clean the crabs with water and dry them with paper towels.
- Coat the crabs with the beaten egg and then with panko, ensuring they are well-coated.
- Deep-fry each crab separately until the shell turns red and the panko is golden brown, then drain and set aside.
- Discard the roots of the radish sprouts and season them with olive oil, salt, and black pepper.
- Mix the ponzu sauce with the grated ginger and transfer it to a serving bowl.
- Serve the crabs on a bed of radish sprouts with the ponzu sauce.
Nutrition Facts (estimated)
Servings
2
Calories
432
Total fat
7g
Total carbohydrates
25g
Total protein
63g
Sodium
2041mg
Cholesterol
274mg
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