Vietnamese Soft-Shell Crab with Nước Chấm Sauce
Jul 31, 2023
"Soft-shell crab was my first introduction to Vietnamese food. Back in the ’80s, a small Vietnamese restaurant opened in Denver and we decided we needed to join the line to see what all the fuss was about. As we stood at the pass, platters of fried soft-shell crab passed before our eyes served with green leaf lettuce, fresh herbs, and an amazing spicy-sweet lime-flavored nước chấm dipping sauce. So don’t hesitate when you see soft-shell crabs. This splurge is so worth it and these beer-battered crabs are so easy to make!" -- Abbe
This recipe was shared by Abbe in Episode 7 of Season 2 of The Great American Recipe.
This recipe was shared by Abbe in Episode 7 of Season 2 of The Great American Recipe.
- Course
- Entree
Tags
Ingredients
For the Crabs:
- 1 cup all-purpose flour
- ¾ cup cornstarch
- 2¼ teaspoons baking powder
- 1½ teaspoons ground turmeric
- ¾ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 large egg
- 1½ teaspoons rice wine vinegar
- 6 ounces light wheat beer, or more as needed
- Vegetable or peanut oil, for frying
- 8 jumbo soft-shell crabs, cleaned
To serve
- Leaf lettuce
- Fresh cilantro leaves
- Fresh mint leaves
- Fresh Thai basil leaves
- Bean sprouts
- Sliced cucumbers
- Sliced chiles
- Lime wedges
For the Nước Chấm:
- ½ cup freshly squeezed lime juice
- ½ cup water
- 6 tablespoons fish sauce
- 2 tablespoons sweet chili sauce, such as Mae Ploy
- ½ cup sugar
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
Instructions
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In a small bowl, stir together the flour, cornstarch, baking powder, turmeric, salt, and cayenne.
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In a large bowl, whisk together the egg, vinegar, and beer. Using a silicone spatula, fold the flour mixture into the beer mixture. It should have the consistency of thin pancake batter and may be a bit lumpy. Add more beer as needed to achieve the desired consistency.
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Preheat the oven to 250 degrees F. Pour about 2 inches oil into a large, high-sided skillet and heat over high heat to 375 degrees F. Line a rimmed baking sheet with paper towels.
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Dip the crabs, one at a time, into the batter and allow the excess to drip off. Holding the crab by the shell flaps, carefully lower the crab legs and body into the hot oil. Wait for a few seconds and then lower the entire crab into the oil. Repeat with the other crabs, but don’t crowd the pan; work in batches as necessary. Cook until golden and crispy, 6–8 minutes per side. Transfer to the paper towels to drain and keep warm in the oven until all the crabs are ready.
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To serve, cut each crab in half. Wrap a half crab in a lettuce leaf, add some of the herbs and vegetables, fold it taco style, and dip it in nước chấm sauce.
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For the Nước Chấm: Combine all the ingredients in a small bowl and stir until the sugar dissolves. Set aside or chill until ready to use.
