Soft-shell crab salad with ponzu

Soft-shell crab salad with ponzu

From
Izakaya
Serves
4
Photographer
Chris Chen

Ponzu sauce

Ingredients

Quantity Ingredient
60ml japanese soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon japanese rice vinegar
1 tablespoon mirin
1/2 teaspoon sugar
1 tablespoon bonito flakes
1 tablespoon sea salt
125g cornflour
500g soft-shell crab
3 egg whites, lightly beaten
1 litre canola oil
1 cup shiso leaves
2 spring onions, green part only, thinly sliced
ichimi powder, to serve
lemon wedges, to serve

Method

  1. To make the ponzu sauce, combine all the ingredients in a bowl and chill until needed.
  2. Combine the salt and cornflour in a bowl. Cut the crabs in half. Dip each piece of crab into the egg white, then into the cornflour to evenly coat all over.
  3. Heat the oil in a wok or large saucepan over high heat. The oil is ready when the surface is shimmering. Add half of the crab pieces and cook for 2–3 minutes, or until golden. Drain on paper towel. Repeat for the remaining crab.
  4. Put the crab pieces in a large bowl with the shiso leaves and spring onion. Add the dressing and toss to combine. Serve with the ichimi powder and lemon wedges on the side.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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