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Soft Shell Crab Bao

You'll Forget Your Lobster Roll Obsession Once You Try This Soft Shell Crab Bao


The Noodle House's Chef de Cuisine, Bayu Fidiyanto, shares his recipe for Soft Shell Crab Bao.


Soft Shell Crab Bao

The Noodle House

Soft Shell Crab Bao

Ingredients

  1. 120g Soft Shell Crab – three pieces
  2. 5g Corn Flour
  3. 1 Whole Egg
  4. 30g Panko Bread Crumbs
  5. 3 Bao Buns
  6. 30g Sriracha Lime Mayo
  7. 10g Bean Sprout
  8. 3g Capsicum-Leek (Slice 150g green capsicum, 150g red capsicum, 150g yellow capsicum and 150g Leek, mix in container and soak in cold water)
  9. 3g Coriander
  10. 3g White Sesame Seed

Directions

  1. Dip thawed crab in corn flour then egg wash.
  2. Dredge in panko bread crumbs coating evenly.
  3. Place coated crab in deep fryer until golden brown.
  4. At same place baos in oven on flat frill for 1 minute 30 seconds.
  5. Stuff each with one crab.
  6. Drizzle with sriracha lime mayo.
  7. Garnish with bean sprouts, capsicum-leek and coriander as per photo.
  8. Sprinkle with sesame seeds.

Image Source: The Noodle House
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