Soft Shell Po-boy With ‘kimchee’ Slaw

INGREDIENTS

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 -  jcomiskey@krypto.net"  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  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 336
Calories From Fat: 12
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 909.5mg
Potassium: 1219.4mg
Carbohydrates: 118.5g
Fiber: 4.7g
Sugar: 3.8g
Protein: 6.6g