Sambal Soft Shell Crab
This recipe and photo were provided by Mission Foods.
Season flour with salt and shichimi togarashi.
Fry in oil at 170 Celcius until golden brown.
For the sambal
Blend chilli, onions, garlic and ginger with some water.
Sauté until very fragrant till the paste becomes dry, but not burnt.
Then, add in the crabs and coat it with the sambal mix.
Tags: sambal, Soft Shell Crab