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

  1. 1
    Make the marinade.
  2. 2
    Combine sake, ponzu, soy sauce, ginger, chili and garlic.
  3. 3
    Dry the crabs.
  4. 4
    Heat the oils to 180 degrees in a large skillet or wok.
  5. 5
    Dredge the crabs with a minimum amount of flour.
  6. 6
    Saute in the oil for two to three minutes on each side.
  7. 7
    Put the crabs and red onion in the marinade and let them sit for one to two hours.
  8. 8
    To 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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