Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Typically found in Japanese restaurants, these homemade soft shell crabs are coated with panko, deep fried, and served with ginger ponzu sauce.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 soft shell crabs
- 1 egg (lightly beaten)
- 1/2 cup panko (Japanese bread crumbs)
- salt and black pepper
- 1 box radish sprouts
- olive oil
- 5 tablespoons Ponzu sauce
- 1/2 inch (1cm) fresh ginger (grated)
Instructions
- 1
Heat vegetable oil to 300°F (150°C) in a deep pot or deep fryer. Clean the crabs with water and blot them dry with paper towels.
- 2
Coat the crabs with egg and then with panko. Ensure that the crabs are well-coated with panko before frying them.
- 3
Deep-fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain the crabs; set aside.
- 4
Discard the roots of the radish sprouts. Season the sprouts with a little olive oil, salt, and black pepper.
- 5
Mix the ponzu sauce with the grated ginger, and transfer it to a small serving bowl.
- 6
On a plate, serve the crabs on a bed of radish sprouts with the ponzu sauce.