Soft shell crab with bean sauce

Kdam salk chien nung xieng .
(Soft shell crab with bean sauce. )

Soft-shell crab: Crabs shed shells many times during their life span; before the crab sheds its hard-shell, it grows a new layer of soft-shell under the hard-shell. During this shedding or moulting process crabs go hide or bury themselves under sand until the soft-shell hardens.
At this time the crabbers will look out for soft shell crabs.

When you are buying a soft-shell crab, touch its body to check for firmness.

Do not buy if soft-shell crab has strong odour. Fresh soft shell crabs have a very light odour.

Golden crispy deep fry soft shell crab savour with gingery black bean sauce is absolute delicious.

Ingredients :

o 2 Large soft- shell crabs
o 1 Cup of flour.
o 1 Cup of cold water.
o 2 Tablespoons corn starch.
o 4 Cups cooking oil.

SAUCE:
o 1 Cup water.
o 1 Tablespoon cornstarch.
o 2 Tablespoons soy bean paste. Rinse soybean under cold water, drain.
o 1 Tablespoon soy sauce.
o 1 Tablespoon oyster sauce.
o 1 Tablespoon sugar.
o 4 Cloves garlic..
o 1 onion. Sliced.
o 1 Tablespoon grated ginger root.
o 3 Stalks spring onion. Chopped ½ inch in length.
o ¼ Teaspoon black pepper.
o 3 Chilli pepper. Chopped.(Option).

Procedures :

Removed apron (flap on the belly) of the soft-shell crab, washed crab with cold water. Drain.

Pour cooking oil in a large skillet, before heat up the oil, save back 2 tablespoons of oil for the sauce later .

While waiting for the oil to heat up, mix the flour with the cornstarch and water in large bowl. Mix it well.

Gently immersed crab in flour batter and deep fry crab till both sides crispy.

Removed fried crab and placed it in paper towel covered plate to drain excessive oil.

SAUCE:
In a small bowl, mix water with cornstarch, soy sauce, oyster sauce, and sugar. Mix well.

Pre-heat a small saucepan or skillet.
When it is hot pour in the 2 tablespoons of oil.
Sauté garlic, yellow onion, ginger, chilli pepper and soybean paste. Stirs well.
Pour cornstarch sauce in skillet; stirs well till the sauce thicken.
Add green onion before serving.

To serve:
Put crabs on large plate or platter, pour bean sauce over fried crab and sprinkles with black pepper.
Serve hot as m’hope sar (appetiser) or with rice as a main course.