Crispy Mangrove Crabs in Spicy Citrus Sauce

Panko is Japanese bread crumbs that will give this dish a crispy and light coating. It is available at most Asian grocery stores.

4 soft shell crab
1/2 cup all purpose flour
2 cups panko bread crumbs
2 eggs beaten - salted
peanut oil for frying

Preheat peanut oil to 350 degrees celsius ( or till the oil gets shimmery).Lightly beat eggs with a pinch of salt in a shallow bowl and set aside. Dredge crabs in all purpose flour, then dip into the beaten egg mixture and then finally panko. Lower the crabs carefully into the hot oil. Cover with the spatter screen as the crabs will pop and sputter . Fry till golden brown on both sides ( you will have to flip them). Drain on paper towels and serve it immediately with citrus sauce.

Spicy Citrus Sauce
You will be amazed how flavorful and easy this is.

1 small shallot - minced
2 cloves of garlic - finely minced
2 tb fresh lime juice ( or lemon juice)
1 cup fresh orange juice
1 jalapeno chili - finely minced
2 tb fresh cilantro leaves
salt to taste
2 tsp sugar

Combine all ingredients and bring to a boil over medium high heat. Cook till sauce is reduced by half. You will get half a cup of sauce.

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