You can get this dish at Howard Vineyard’s beautiful restaurant but they wanted to share the recipe with you so that you can recreate it at home. What a bunch of legends!
Soft Shell Crab
Serves 4 as an Entree
– 2 soft shell crabs, 150-200g cleaned and halved
– Maize starch for coating
– Salt and pepper mix (2 salt : 1 white pepper)
– Local produced plum sauce
– Pinch of sesame seeds
– 1 green shallot, sliced on the angle
Heat deep fryer to 180◦C.
Coat the crabs thoroughly in maize starch.
Deep fry for 2 minutes, pull out and place on kitchen paper to drain off excess oil.
Season and arrange on plate.
Squeeze plum sauce over crabs.
Sprinkle sesame seeds on crabs.
Place sliced shallot on top and serve.
Paired with Howard’s Picnic Sauvignon Blanc (RRP $20).