Soft Shell Crab Tacos

Ingredients

Yield:

6

• Chipotle Aioli

  • 6 Tablespoons Mayonnaise
  • 2 Tablespoons Chopped Chipotle
  • 1 Tablespoon Chopped Cilantro
  • 2 Teaspoons Lime Juice

• Tempura Soft Shell Crab

  • 6 Soft Shell Crabs
  • 100 Grams All Purpose Flour
  • 1 Egg
  • 125 Milliliter Cold Soda Water
  • 125 Milliliter Vodka
  • 2 Tablespoons Potato Starch
  • 1 Teaspoon Baking Soda

• Assembly

  • 12 Fresh Corn Tortillas
  • 6 Tablespoons Kimchi
  • 12 Lime Wedges
  • Micro Cilantro

Preparation

Difficulty:

Medium

Time:

20 Minutes

Total Time:

20 Minutes

1. Chipotle Aioli

   1. Combine all ingredients and mix until smooth

2. Tempura Soft Shell Crabs

   1. Clean soft shell crabs by removing the apron (tail-like section) and defacing the crab behind the eyes with a sharp pair of scissors and remove the gills
   2. Mix all-purpose flour, baking soda and potato starch together
   3. Crack the egg into a bowl and beat roughly
   4. Add the cold soda water and vodka, then mix them together
   5. Add 1/3 of the mixed flour gently into the egg mixture, then add the remaining 2/3
   6. Tip: Do not overmix the batter as you do not want to develop the gluten
   7. Dredge crabs in batter and fry at 375 degrees Fahrenheit for approximately 2 minutes
   8. Place on paper towel to remove excess oil and lightly salt

3. Assembly

   1. Warm fresh corn tortillas on a griddle to soften
   2. Place tortillas on a plate with a half tablespoon of Kimchi on each tortilla
   3. Cut tempura crab in half and place half on each pile of Kimchi
   4. Drizzle chipotle aioli and garnish with micro cilantro and lime wedges