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
Ingredients
- 120g Soft Shell Crab – three pieces
5g Corn Flour
1 Whole Egg
30g Panko Bread Crumbs
3 Bao Buns
30g Sriracha Lime Mayo
10g Bean Sprout
3g Capsicum-Leek (Slice 150g green capsicum, 150g red capsicum, 150g yellow capsicum and 150g Leek, mix in container and soak in cold water)
3g Coriander
3g White Sesame Seed
Directions
- Dip thawed crab in corn flour then egg wash.
- Dredge in panko bread crumbs coating evenly.
- Place coated crab in deep fryer until golden brown.
- At same place baos in oven on flat frill for 1 minute 30 seconds.
- Stuff each with one crab.
- Drizzle with sriracha lime mayo.
- Garnish with bean sprouts, capsicum-leek and coriander as per photo.
- Sprinkle with sesame seeds.
Information
- Category
- Appetizers
- Cuisine
- Chinese
- Yield
- 3
- Total Time
- 6 minutes, 59 seconds
Image Source: The Noodle House