Soft shell crab with green onion aioli

• Gluten free

• Seafood

  • 8 Soft-shell crabs (500g, small

• Produce

  • 1 cup Basil, loosely packed fresh leaves
  • 1 tsp Chilli flakes, Dried
  • 1 clove Garlic
  • 2 Green onions

• Condiments

  • 1 tbsp Lemon juice
  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1/2 cup Rice flour
  • 2 tsp Sea salt flakes

• Oils & Vinegars

  • 1 Vegetable oil

Found on foodtolove.com.au

Description

Ingredients

• 3/4 cup (225g) mayonnaise
• 2 green onions, sliced thinly
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• 1/2 cup (100g) rice flour
• 1 tsp dried chilli flakes
• 2 tsp sea salt flakes
• 8 uncooked small soft-shell crabs (500g)
• vegetable oil, for deep frying
• 1 cup loosely packed fresh basil leaves

Directions

• Make green onion aioli. Combine ingredients in a small bowl.Combine flour, chilli and salt in a medium bowl.Clean crabs; pat dry then cut into quarters. Coat crab with flour mixture; shake off excess.Fill a wok or large saucepan one-third full with oil; heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Deep-fry basil for 30 seconds or until crisp. Drain on paper towel. Deep-fry crab, in batches, until browned lightly. Drain on paper towel.Serve crab with basil, aioli and lemon wedges, if you like.