| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Korean |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Rice flour |
| 1 |
ts |
Korean chile flakes; (kochu kharu) |
| 1 |
qt |
Cold soda water |
| 4 |
|
Cleaned soft shell crabs; primes or hotels |
| 4 |
|
Mini baguettes or hoagies; lightly toasted |
|
|
=== 'KIMCHEE' SLAW === |
| 2 |
c |
Rice wine vinegar |
| 2 |
tb |
Korean chile flakes |
| 1/2 |
tb |
Salt |
| 1/2 |
tb |
Sugar |
| 1 |
sm |
Napa cabbage head; cut 1/2" slices |
| 2 |
md |
Carrots; peeled, and |
|
|
Cut into 2" fine julienne |
| 12 |
|
Garlic cloves; thinly sliced |
INSTRUCTIONS
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 oil and fry for 4 to 5 minutes until golden
brown. Season with salt and drain on paper towels.
For the Kinchee 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.
For 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.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B36) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
[email protected]"
Per serving: 341 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g
Protein; 79g Carbohydrate; 0mg Cholesterol; 815mg Sodium Food Exchanges: 4
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Recipe by: Ming Tsai
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