Find com­fort in deep-fried crus­taceans

In­dulge in the com­forts of deep-fried crus­taceans

Northern Living - - CONTENTS -

TEXT AND STYLING MIKO CALO PHO­TOG­RA­PHY PA­TRICK SE­GOVIA BREADED SOFT SHELL CRABS WITH SRIRACHA AIOLI

IN­GRE­DI­ENTS 5 soft shell crabs 6 eggs 500 g. bread crumbs 250 g. all-pur­pose flour 2 l. canola oil 2 tsp. Di­jon mus­tard 3 lemons 50 g. Sriracha sauce 2 cloves gar­lic PRO­CE­DURE 1. Clean crabs and dry thor­oughly. 2. Coat in flour, dip in egg, and dip in bread­crumbs. 3. Leave to dry for a few min­utes. 4. Fry breaded crabs. 5. Drain ex­cess oil and serve with Sriracha aioli. May­on­naise 1. Us­ing a hand blender, com­bine gar­lic, Di­jon mus­tard, and lemon juice. 2. Add sriracha and blend again. Watch the re­ceipe video on No­lisoli.ph.

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