MACANESE STUFFED SOFT SHELL CRABS WITH TEMPURA LEGS

This dish got me into trouble with a Macanese chef once when I was told that I was not respecting the original recipe and was‘modernizing’it too much.Nevertheless，I prefer my version-after all，who wouldn’t enjoy crispy soft shell crab stuffed with more crab！

Serves 4

INGREDIENTS

2 tablespoons olive oil

75g onion，finely diced

25g button mushrooms，chopped

20g ham，finely chopped

15g shallots，finely diced

10g garlic，very finely chopped

5 pitted black olives，very finely chopped

250g white crab meat

4 soft shell crabs

vegetable oil，for deep-frying

cornflour，for coating

1whole egg and 1 egg yolk，lightly beaten

panko breadcrumbs，for coating

1 spring onion，finely sliced

1red chilli，finely sliced

salt and white pepper

For the bechamel sauce

25gbutter

2 tablespoons plain flour

160ml milk

12 teaspoon ground nutmeg

14 teaspoon ground turmeric

For the tempura batter

250g plain flour

50g tapioca flour

1/2 teaspoon baking powder

5g xanthan gum

sparkling mineral water，chilled，for mixing

1.Heat 1 tablespoon of the olive oil in a saute pan and gently saute the onion，mushrooms，ham，shallots，garlic and olives for 1 minute until soft，then set aside to cool.

2.For the bechamel sauce，melt the butter in a saucepan over a medium heat and stir in the flour until you have a smooth paste.Whisking constantly，gradually incorporate the milk，a little at a time at first，and then stir in the nutmeg and turmeric.Cook over a low heat for a few minutes until you have a thick，smooth sauce.Set aside to cool.

3.Once the filling and sauce are cool，mix together，adding the crab meat，and place in a piping

4.Remove the legs of the soft shell crabs and reserve.

5.Pipe the crab mixture into the shell of each crab.

6.Heat the oil for deep-frying in a deep-fat fryerto180℃.

7.Lightly dust the crabs with cornflour，then dip in the beaten egg and coat with panko breadcrumbs.

8. Deep-fry, in 2 batches, for 5 minutes or until the internal temperature reaches 50C, then remove from the oil, drain on kitchen paper and season.

9. Meanwhile, lightly saute the spring onion and chilli in the remaining tablespoon of olive oil for 30 seconds until mildly fragrant.

10. For the tempura batter, combine the dry ingredients in a bowl, then whisk in enough sparkling water until you have a light batter-see Chef’s Tip.

11. Working in batches, coat the crab legs in cornflour, dip in the batter and deep-fry in the fryer at 180Cfor 1-2 minutes until crispy. Remove and drain on kitchen paper before mixing with the sauteed spring onion and chilli and serving with the soft shell crabs.

CHEF’S TIP

To test the tempura batter for consistency, add a drop to the hot oil and see how well it puffs up and crisps, adding more sparkling water if necessary to make it lighter.

hancheng

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