Soft Shell Po-Boy with "Kimchi" Slaw
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1200
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 231
- Dietary Fiber
- 11
- Sugar
- 19
- Protein
- 44
- Cholesterol
- 16
- Sodium
- 2104
- Total: 8 hr 25 min
- Prep: 8 hr 15 min
- Cook: 10 min
Ingredients
2 cups rice flour
1 teaspoon korean chile flakes (kucho karo)
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
4 mini baguettes or hoagies, lightly toasted
Kimchi Slaw:
2 cups rice wine vinegar
2 tablespoons korean chile flakes
1/2 tablespoon salt
1/2 tablespoon sugar
1 small head Napa cabbage, 1/2-inch slices (about 6 cups)
2 medium carrots, peeled, 2-inch fine julienne
12 cloves garlic, thinly sliced, 1/16-inch
Directions
- In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.
Kimchi Slaw:
- In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.
- Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.
Cook’s Note
Drink Suggestion: Shanghai Beer