Soft-Shell Crab Hand Rolls with Chili Oil and Scallion Oil 手卷軟殼蟹配辣油蔥油

Tender, freshly-molted soft-shell crabs, lightly battered and fried until golden, served in crispy rice paper hand rolls. Accompanied by homemade chili oil infused with dried chilies and fragrant scallion oil made from Cantonese spring onions. A luxurious Hong Kong-style appetizer with contrasting textures and aromatic dipping oils.

Nutrition (per serving)

Ingredients

• 8 whole Fresh soft-shell crabs, cleaned
• 100g All-purpose flour
• 50g Cornstarch
• 5g Salt
• 2g White pepper
• 1l Vegetable oil for frying
• 12 whole Rice paper sheets
• 200ml Neutral oil
• 8 whole Dried red chilies, deseeded
• 3 clove Garlic, sliced
• 1tbsp Sichuan peppercorns
• 200ml Neutral oil for scallion oil
• 150g Spring onions, white and green parts separated
• 1tbsp Soy sauce
• 1tsp Salt
• 30g Fresh cilantro, chopped
• 2 whole Red chilies, thinly sliced
• 1tbsp White sesame seeds

Steps

1. Make chili oil: Heat oil in a small wok over medium heat. Add dried chilies, garlic, and Sichuan peppercorns. Toast for 2-3 minutes until fragrant, then remove from heat and let cool completely. Pour into serving bowl.
2. Make scallion oil: Heat oil in a small wok over medium-high heat. When shimmering, pour over white parts of spring onions in a bowl. Let sit for 2 minutes, then add green parts, soy sauce, and salt. Stir well and set aside.
3. Combine flour, cornstarch, salt, and white pepper in a shallow dish. Mix well.
4. Heat vegetable oil in a deep wok or fryer to 180°C (356°F).
5. Pat soft-shell crabs dry with paper towels. Dredge each crab thoroughly in the flour mixture, shaking off excess.
6. Carefully lower floured crabs into hot oil, 2 at a time. Fry for 3-4 minutes until golden brown and crispy, turning occasionally.
7. Remove fried crabs with a slotted spoon and drain on paper towels. Keep warm while frying remaining batches.
8. Soften rice paper sheets by briefly dipping each in warm water for 5 seconds, then place on a clean, damp surface.
9. Place a fried soft-shell crab in the center of each rice paper sheet. Roll tightly into a cone shape, tucking in sides as you roll.
10. Arrange hand rolls on a serving platter. Drizzle with both chili oil and scallion oil. Garnish with chopped cilantro, sliced red chilies, and white sesame seeds.
11. Serve immediately while the hand rolls are still warm and crispy, with extra chili oil and scallion oil on the side for dipping.

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