Thai Soft-Shell Crabs

Name: Thai Soft-Shell Crabs
Ingredients: 2 cups milk; 2 teaspoons sriracha sauce or 2 teaspoons Tabasco sauce; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon fresh ground pepper; 8 soft-shell crabs, cleaned; 1 tablespoon sesame oil; 1/2 cup white wine; 2 limes, juiced; 2 Thai chiles, seeded and minced; 4 scallions, minced; 1/4 cup mint leaf, minced; 1/4 cup basil leaves, minced; 1/2 cup coriander leaves, minced

14 ingredients

2 steps

Ingredients

2 cups milk
2 teaspoons sriracha sauce or 2 teaspoons Tabasco sauce
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
1/2 cup white wine
2 limes, juiced
2 Thai chiles, seeded and minced
4 scallions, minced
1/4 cup mint leaf, minced
1/4 cup basil leaves, minced
1/2 cup coriander leaves, minced

Directions

1

Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
2

Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.