Free Recipe Soft Shell Po-Boy with kimchee Slaw

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Soft Shell Po-Boy with kimchee Slaw Recipe

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

Soft Shell Po-Boy with kimchee Slaw Preparation

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.

Cooking Temperature:

Recipe Serves: 4

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