Soft Shell Crabs with Garlic Ginger Sauce

Serves: 4
Total Calories: 2,383


2 cups all purpose flour
2 tablespoons cornstarch
1 tablespoon Tommy Tang's Thai seasoning
8 large soft shell crabs
4 cups vegetable oil (for deep frying)
3 tablespoons olive oil
3 tablespoons finely chopped red onions
3 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled fresh ginger
1/3 cup lemon grass stock or Chicken Stock
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons finely diced red bell peppers
1 tablespoon Thai sweet black bean sauce
2 teaspoons Tommy Tang's Thai seasoning
4 sprigs mint leaves (garnish)


Combine flour, cornstarch, and 1 tablespoon Thai seasoning in a large bowl and mix well. Add crabs at one time and coat completely. Arrange crabs on an ungreased baking sheet and let stand 1 hour, reserve flour mixture.

Using a toothpick, puncture holes in the back of each crab (this will keep the crabs from exploding when fried). Recoat crabs with flour mixtures.

Heat oil in a large saucepan over medium-high heat to 350 F. Deep fry crabs, 2 at a time, until golden brown, about 3 to 4 minutes. Drain on paper towels. Set 2 crabs at side of each of 4 serving plates and keep warm.

For sauce, heat olive oil in a medium skillet over high heat. Add onions, garlic, and ginger and sauté until lightly browned, about 2 minutes. Add stock, soy sauce, lemon juice, bell pepper, bean sauce, and Thai seasoning and cook, stirring 2 to 3 minutes. Pour ¼ of the sauce over the other side of each serving plate and garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 2,383
Calories from Fat: 2,023

This Soft Shell Crabs with Garlic Ginger Sauce recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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