Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Typically found in Japanese restaurants, these homemade soft shell crabs are coated with panko, deep fried, and served with ginger ponzu sauce.
Servings: 2 people
Ingredients
- 4 soft shell crabs
- 1 egg lightly beaten
- 1/2 cup panko Japanese bread crumbs
- salt and black pepper
- 1 box radish sprouts
- olive oil
Dipping Sauce:
- 5 tablespoons Ponzu sauce
- 1/2 inch (1cm) fresh ginger grated
Instructions
- Heat vegetable oil to 300°F (150°C) in a deep pot or deep fryer. Clean the crabs with water and blot them dry with paper towels.
- Coat the crabs with egg and then with panko. Ensure that the crabs are well-coated with panko before frying them.
- Deep-fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain the crabs; set aside.
- Discard the roots of the radish sprouts. Season the sprouts with a little olive oil, salt, and black pepper.
- Mix the ponzu sauce with the grated ginger, and transfer it to a small serving bowl.
- On a plate, serve the crabs on a bed of radish sprouts with the ponzu sauce.
Nutrition
Serving: 2people | Calories: 432kcal | Carbohydrates: 25g | Protein: 63g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 274mg | Sodium: 2041mg | Fiber: 1g | Sugar: 2g