Ingredients
- 4 soft shell crabs (cleaned)
- 2 garlic (cloves minced)
- 1 milk for soaking crabs salt
- 1 in a bowl whisk the lime juice (together)
- 12 ounces beer reserving
- 1 cup beer the well (into)
- 1 cup all purpose flour extra (plus)
- 4 ounces batter if necessary sauce (thin)
- 3 tablespoons lime juice (fresh)
- 3 tablespoons thai fish sauce
- 3 tablespoons water
- 1 tablespoon honey
- 2 slices a habenero scotch bonnet (thin)
- 1 slice scallion thinly (sliced)
In a heavy deep pan heat 2-inches of peanut oil to 350 degrees F. 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.
