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Spicy Almond
Sauce
Chicken-Scallion Satays
Beef and
Green Papaya Salad
Spiced Panko Tofu with Almond-Cabbage Salad
Daniel Bruce's
Pan-Fried Soft Shell Crab
WINE NOTES
Sapporo Premium Beer: A Japanese lager on the lighter side, with
a medium body. A small amount of rice is combined with the barley in
the brewing process, resulting in a beer that pairs well with not
only spicy, rich foods, but milder proteins like chicken and tofu.
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Daniel Bruce's
Pan-Fried Soft Shell Crab
with Sweet Corn,
Wild Ramps and Spicy Almond Sauce
Serves 4
- 4 jumbo soft shell crabs
- 1 cup milk
- 4 tablespoons almond oil
- 2 ears sweet corn
- 12 wild ramps
- 24 red sweet 100 tomatoes (or cherry
tomatoes)
- 2 cups flour
- 2 tablespoons cornmeal
- 1/2 cup Spicy Almond Sauce
- 12 Thai basil leaves, fried in almond oil
- Sliced almonds for garnish
- Kosher salt and freshly ground black pepper
Clean soft shell crab with knife or scissors,
removing apron, lungs and head. Place in small bowl and soak in milk
for one hour to add flavor and moisture. Remove corn kernels from
cob by standing cob on one flat end in a casserole dish with a
cutting board inside and slicing the kernels off the cob; the
kernels will fall into the casserole dish. In a medium sauté pan,
heat 1 tablespoon almond oil over high heat. Add wild ramps and cook
until softened, about 2 minutes. Add corn and sauté an additional 1
minute. Add tomatoes and season with kosher salt and freshly ground
pepper. Remove vegetables to a plate and keep warm. Combine flour
and cornmeal on a plate and dredge crab in flour mixture. Wipe out
pan and reheat over high heat, adding remaining oil. Fry crab until
golden brown on both sides, about 2 minutes per side. To serve,
place crab on cutting board and cut in half. Divide corn mixture
among four serving plates, arrange crab halves (2 per plate) on top
of corn mixture. Garnish plate with Spicy Almond Sauce, sliced
almonds and fried Thai basil leaves.
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