Why copy-cat? Well because I recently ate this specific dish at a restaurant called Mama San on the island of Bali, Indonesia, and it was so damn good I just had to reproduce it upon my return to Delhi and share the recipe with you …
I procure my soft-shell crab in Delhi from Silver Sea food at INA market … it is not always available, and is sourced from different places such as Kochi, the Maldives etc. but each time Samuel (the chief of Silver sea food) gets a supply, he informs me and delivers a couple of batches to my home. There are other suppliers too, such as Big Sam’s and Sweet Stuff Gourmet, but I have not yet tried their produce, so cannot vouch for the quality.
The ones I buy are not nearly as large as those I ate in Bali or elsewhere, and since the claws are somewhat fleshless, I tend to separate the main body from the claws and use only the larger fleshy ones. I also remove the thicker, black part of the shell, which results in an even more sumptuous final taste and texture, all of which you will see below.
The supply arrives in one large bag of 1kg of crab, which is about 20 to 25 pieces, each one wrapped individually within the bag (IMAGE 1). For a main course portion (which is what I am demonstrating today), it will yield about 4 to 5 covers (5 crabs per portion), and for a starter or tapas portion, which is how they are best served, 6 to 8 portions of 3 crabs per head.
Remove the crab from the plastic and defrost (STEPS 1 & 2). Once defrosted, wash them (STEP 3) and then dry on a cloth towel (STEP 4). Then lay on a chopping board, belly side up (STEP 5) and remove the triangular flap as shown below (STEPS 6 & 7). Then turn the crab over (STEP 8), lift each side of the black shell and remove the hairy scales on each side by gently pulling off (STEPS 9 TO 13), and then pull off the entire shell (STEPS 14 & 15). All of the above release very easily from the body of the crab, as do the claws which you will remove next, once again simply by pulling off, and leaving the main body intact (STEPS 16 & 17).
Then place the body and thickest claw on another kitchen towel to dry fully and repeat with the remaining crab (STEPS 18 & 19). Once your staff get comfortable doing this, it is very quick and easy.
Next, chop up some spring onion for garnish (STEPS 20 & 21) and proceed to make the nuoc cham dressing.
Nuoc Cham Dressing
YIELD: 3 main course or 6 starter portions
- 1.5 tablespoons palm sugar
- 2 tablespoons hot water
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 clove garlic
- 2 fresh red chilies
(Please note that the packaged palm sugar is local organic brand ‘Pure & Sure’, available online or else at most grocery stores. All the other bottled ingredients are easily available at most grocery stores.)
Gather and measure out all of your ingredients (STEP 1); then dissolve the palm sugar by adding the hot water (STEPS 2 & 3), then add the fish sauce (STEP 4) and rice vinegar (STEP 5). Then de-seed the red chilies as shown (STEPS 6 TO 8), finely chop (STEP 9) and add to the sauce (STEP 10). Then add the garlic (STEP 11) & finally the lemon juice (STEP 12). Make this sauce shortly before serving. Pour the finished sauce into your dipping bowl and proceed to the next step (STEPS 13 & 14).
The next step is to make the batter. For this you will need:
YIELD: 2 main course portions or 4 starter portions
- ½ cup corn starch
- ½ cup ordinary white flour
- 1 teaspoon salt
- 2 egg whites
Simply whisk the corn starch, flour & salt in a bowl (STEPS 1 & 2), and in a separate bowl whisk the egg whites using an electric beater to soft peak (STEPS 3 TO 5) i.e. opaque, firm but frothy and not stiff.
Then heat two inches of cooking oil in a frying pan till a piece of batter sizzles immediately but doesn’t change color or burn quickly (STEP 6). Run each crab body and claw through the egg white (STEP 7), then dip in the flour mix (STEP 8), shake off excess and reserve on a plate until all have been coated (STEP 9).
Then add to the oil and keep turning them until they are golden brown (STEPS 10 & 11). This should take 3 minutes approximately, so long as your oil is hot enough and not too hot.
Drain on kitchen paper (STEP 12), then add to your plate (STEP 13), alternating body and claw, garnish with spring onion and ENJOY (FINAL DISH).
Above: Final Dish