Soft-Shell Crabs ''Namban''
12 ingredients
8 steps
Ingredients
- 1 cup sake
- 2 cups ponzu (Japanese citrus sauce)
- 1 1/2 cups light soy sauce
- 1/2 ounce fresh ginger, cut in julienne
- 1 jalapeno chili, left whole
- 1 clove garlic, peeled and left whole
- 12 soft-shell crabs, cleaned
- About 1/4 cup of sesame oil
- About 1/4 cup vegetable oil
- Flour for dredging
- 1 large red onion, thinly sliced
- 2 to 3 tablespoons flying fish roe to garnish
Directions
-
1Make the marinade.
-
2Combine sake, ponzu, soy sauce, ginger, chili and garlic.
-
3Dry the crabs.
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4Heat the oils to 180 degrees in a large skillet or wok.
-
5Dredge the crabs with a minimum amount of flour.
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6Saute in the oil for two to three minutes on each side.
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7Put the crabs and red onion in the marinade and let them sit for one to two hours.
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8To serve, remove the crabs from the marinade, quarter them and if you like, place the flying fish roe on top to garnish.
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