Recipe : Fried Soft-Shell Crab

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Recipe : Fried Soft-Shell Crab

Found this recipe for fried soft-shell crab that is simple to prepare. If you are in Melaka for the holidays, head over to the Restaurant in Jalan Hang Jebat, for a ready to eat version.


INGREDIENTS
4 soft-shell crabs
1 egg
1/2 cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed

DIRECTIONS

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.

Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.

Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

Source : All recipes/ Soft-Shell Crab

Recipe- Butter cake

Today I decided to bake a simple butter cake, with my 5-year old nephew's help. He picked the recipe from an old recipe book. We got the ingredients ready, and baked this cake within 1 hour.



Ingredients

butter/margarine - 6 oz / 175 gm / 3/4 cup
Castor sugar - 6 oz / 175 gm / 3/4 cup
Flour - 5 1/2 oz / 170 gm / 3/4 cup
Eggs - 4, medium sized
Baking powder - 1 teaspoon - sift together with flour
Vanilla essence - 1 teaspoon






Methods

1. Cream butter and sugar till sugar is dissolved and mixture is light and fluffy (approx 10 minutes). I use the electric mixer. You can also use a big mixing bowl and wooden spoon to mix the butter and sugar




2. Add eggs one at a time. Beat the mixture well after each addition (Tip : break the egg into a bowl first before adding to the butter mixture. This allows you to check whether the egg has turned bad or not)



3. Add in vanilla essence

4. Fold in flour gently. (Tip : Use the '8 formation' when you stir in the flour)




5. Pour mixture into baking tin. I use an 8 inch square tin for this cake. Grease the cake tin first before pouring the cake mixture.




6. Bake in the oven for 30 minutes, at 170 degree Celcius / 340 degree Fahrenheit




7. When the cake is done, take it out and cool it on a wire rack before eating. (How to check for a properly baked cake? The cake should shrink slighly from the sides of the tin. Also when you insert a stick - a chopstick, a knife etc, into the center of the cake, there shouldn't be any cake mixture stuck on the stick)


Proof of the pudding is in the eating.



Cleaning up time

Easiest way to get rid of the buttery mess is to pour some hot water into the bowl. This will wash away the oil and makes your cleaning a breeze.



Try it. My nephew liked it. Though he would like me to bake a "rainbow cake" - its too troublesome for a weekend baking session. Maybe when he turns 6 later in the year.