Beer Battered Soft Shell Crabs With Asian Dipping Sauce

Ingredients

130 gr all purpose flour extra
350 ml beer reserving
110 ml batter if necessary sauce
45 ml lime juice
45 ml thai fish sauce
16 ml honey
45 ml water
2 garlic
1 slice scallion thinly
2 slices a habenero scotch bonnet
4 soft shell crabs
1 milk for soaking crabs salt
240 ml beer the well
1 in a bowl whisk the lime juice

Instructions

In a heavy deep pan heat 5 cm of peanut oil to 180ºC . Season the cr abs with salt and pepper. Dust the crabs with flour, shaking off any excess. Co at and fry crabs two at a time. Dip each crab into the beer batter and allow ex tra batter to drip back into bowl. Carefully lower the crabs into the heated oi l and fry until golden brown, turning once, about 2 minutes per side. Transfer fried crabs to paper towels to drain. Repeat process with remaining two crabs. Arrange crabs on individual serving plates. Garnish with scallion brushes, cila ntro sprigs and lime wedges. Serve immediately with dipping sauce on the side.