*  Exported from  MasterCook  *
 
          Beer Battered Soft Shell Crabs With Asian Dipping Sauce
 
 Recipe By     : Cooking Live Show #CL8868
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         beer batter:
    1      cup           all purpose flour plus extra
                         -- for dusting
   12      ounces        beer -- reserving 4 ounces
                         -- to thin batter if
                         -- necessary
                         sauce:
    3      tablespoons   fresh lime juice
    3      tablespoons   thai fish sauce (nam plo) -- available at
                         -- speciality or asian
                         markets
    1      tablespoon    honey
    3      tablespoons   water
    2                    garlic cloves -- minced
    1                    scallion -- thinly sliced
    2      thin slices   a habenero -- scotch bonnet, or
                         -- jalapeno chili,
                         depending on desired degree of heat
    4      small         to medium soft shell crabs -- cleaned and rinsed
                         milk for soaking crabs
                         salt and freshly ground black pepper
                         peanut oil for frying
                         scallion brushes -- cilantro sprigs
                         -- and lime wedges
                         -- for garnish
 
 Put the flour into a bowl and make a well in the center. Pour 1 cup of the beer
  into the well and whisk until the mixture is just combined. Strain the batter 
 through a sieve into a clean bowl and let it rest, covered, for 1 hour. Before 
 using batter, whisk in additional beer, if necessary, to achieve desired consis
 tency.
 
 In a small bowl whisk together the lime juice, fish sauce and honey until disso
 lved. Add the water, garlic, scallion and chili slices. Set aside.
 
 Place cleaned crabs in a shallow dish and add enough milk to cover. Soak crabs 
 for 10 to 15 minutes.
 
 In a heavy deep pan heat 2-inches of peanut oil to 350 degrees F. Season the cr
 abs with salt and pepper. Dust the crabs with flour, shaking off any excess. Co
 at and fry crabs two at a time. Dip each crab into the beer batter and allow ex
 tra batter to drip back into bowl. Carefully lower the crabs into the heated oi
 l and fry until golden brown, turning once, about 2 minutes per side. Transfer 
 fried crabs to paper towels to drain. Repeat process with remaining two crabs. 
 Arrange crabs on individual serving plates. Garnish with scallion brushes, cila
 ntro sprigs and lime wedges. Serve immediately with dipping sauce on the side.
 
 Yield: 4 servings
 
 
 
 
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