Tempura Soft Shell Crab Burger with Mayo-Sriracha Coleslaw
Posted by Fassler Admin on
Recipe from Jamie Lu (Instagram @anythingjamie)
Serves (no. of pax): 2 pax
Preparation Time (mins): 30 mins (Preparation and Cooking time)
Difficulty Level: Easy
Ingredients:
|
Quantity |
Ingredients |
|
3 Pcs |
|
|
3 Pcs |
Soft Butter Buns |
|
½ Tbsp |
Butter |
|
3 Tbsp |
Flour (for dusting) |
|
50g |
Tempura Flour |
|
80ml |
Water |
|
1 Cup |
Shredded Cabbage |
|
1 Cup |
Shredded Purple Cabbage |
|
2-3 Tbsp |
Japanese Mayonnaise |
|
2-3 Tbsp |
Sriracha Sauce |
Method:
- Shred cabbage and purple cabbage. Ensure they are drained well before adding the dressing.
- Add Japanese mayonnaise and sriracha to the shredded vegetables. Cover and refrigerate it while prepping the burger.
- Pat dry Soft Shell Crabs and coat it with flour. Lightly shake off excess flour.
- Prepare tempura batter with tempura flour and water. Dip soft shell crab into tempura batter.
- Heat up vegetable oil in a pot. Deep fry soft-shell crabs till brown. Drain excess oil on a cooling rack.
- On a frying pan, toast butter buns in melted butter. Remove when the bottom side of the bun crisp up.
- Assemble the burger – add coleslaw and soft-shell crab and top with a buttered bun.
Note: Do ensure that your soft-shell crabs are dry.
