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Deep-fried soft shell crab

The soft shell crab is caught at the moment it’s shell starts to peel. It loses its shell, and the new shell is still soft and papery. This allows you to cook the crab perfectly whole.

Creation by George Calombaris, The Press Club, Melbourne, Australia.

Makes 4 pieces.

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Allergens and dietary requirements

  • Crustaceans
  • Pescetarian

Ingredients

130
g
tapioca pearls
130
g
rice flour
2
tsp
chilli flakes
4
soft shell crabs

Scale recipe

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