Soft Shell Po-Boy with Kimchi Slaw |
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Prep Time: 495 Minutes Cook Time: 10 Minutes |
Ready In: 505 Minutes Servings: 4 |
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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 |
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:
1. 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.
2. Kimchi Slaw:
3. 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.
4. 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.
5. Drink Suggestion: Shanghai Beer
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