- 2 ounces garlic chili paste
- 1 pint distilled white vinegar
- 4 ounces rice vinegar
- 2 1/2 garlic cloves, finely minced
- 1 1/2 tablespoons kosher salt
- 1 1/2 cups sugar
- 3/4 cup water
- 3/4 tablespoon cornstarch
- 2 cups oil
- 1 large soft shell crab
- 2 ounces buttermilk
- 1/2 cup tempura flour
- 1 asparagus spear
- 2 ounces rice noodles, cooked
- 1 carrot, julienned
- 1 sprig basil
- 1 sprig cilantro
- 1 sprig mint
- 1 lime wedge
Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
Heat oil to 360 degrees F. in a deep pot.
Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.