Tuesday, June 11, 2013

Soft Shell Crabs

One thing that I do less and less of as time goes on is deep fry food.  Last night was a big exception because there were fresh, soft shell crabs in the market and some just off the plane day boat scallops. There is something fresh and and springlike about soft shells. Their unique taste and a quick deep fry amplifies that for me by giving them a crunchy exterior and a warm, moist and sweet interior.

They were dredged in seasoned flour, dipped in an egg and milk wash and then coated with panko crumbs and placed in 350 degree oil in a wok.  They got one turn and were allowed to drain while the scallops got the same treatment.

The sauce was spicy to say the least; mayonnaise spiked with a good dose of sambal oelek, hot chilli oil, rice vinegar, soy sauce, and a pinch of five spice powder. 

The wine was a 2010 Hiedler Gruner Veltliner from Austria.  With an unusual nose of kiwi and melons I was prepared to not like this wine, but the spicy food made a difference.  The flavors of very ripe, green grapes and a bit of lime matched well with the crab and the mid palate sweet note tamed the heat of the sambal oelek.  Good body and length of finish and the blast of acid at the end redeemed this wine.  Still, it was an unusual nose.

Good meal.

2010 Hiedler Gruner Veltliner.  12% alcohol and $15.

1 comment:

Edward said...

Dan, we only ever get frozen soft shell crabs from Thailand in Australia. I'm envious. My kids love soft shell crab. . . I can only imagine how much better a fresh one would taste.