Soft Shell Po-Boy with "Kimchi" Slaw

Name: Soft Shell Po-Boy with "Kimchi" Slaw
Ingredients: 2 cups rice flour; 1 teaspoon korean chile flakes (kucho karo); 1 quart cold soda water; 4 cleaned soft shell crabs, primes or hotels; 4 mini baguettes or hoagies, lightly toasted; 2 cups rice wine vinegar; 2 tablespoons korean chile flakes; 1/2 tablespoon salt; 1/2 tablespoon sugar; 1 small head Napa cabbage, 1/2-inch slices (about 6 cups); 2 medium carrots, peeled, 2-inch fine julienne; 12 cloves garlic, thinly sliced, 1/16-inch

12 ingredients

16 steps

Ingredients

2 cups rice flour
1 teaspoon korean chile flakes (kucho karo)
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
4 mini baguettes or hoagies, lightly toasted
2 cups rice wine vinegar
2 tablespoons korean chile flakes
1/2 tablespoon salt
1/2 tablespoon sugar
1 small head Napa cabbage, 1/2-inch slices (about 6 cups)
2 medium carrots, peeled, 2-inch fine julienne
12 cloves garlic, thinly sliced, 1/16-inch

Directions

1

In a large bowl, mix flour and chile.
2

Whisk in soda water until a pancake batter consistency is achieved.
3

Completely coat the crab in the batter.
4

Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown.
5

Season with salt and drain on paper towels.
6

In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling.
7

Add the cabbage, carrots and garlic and simmer for only 3 minutes.
8

Pull off the stove and let cool.
9

Transfer to a glass container with an air tight lid.
10

Store in refrigerator overnight.
11

Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie.
12

your finger.
13

Plating: Place a small mound of slaw on the bottom piece of bread.
14

Top with 1 crab and top with a little more slaw.
15

Cover with top piece of bread and slice in half.
16

Drink Suggestion: Shanghai Beer