Soft shell po-boy with 'kimchee' slaw

Yield: 4 servings

Measure Ingredient
2 cups Rice flour
1 teaspoon Korean chile flakes; (kochu kharu)
1 quart Cold soda water
4 \N Cleaned soft shell crabs; primes or hotels
4 \N Mini baguettes or hoagies; lightly toasted
\N \N === 'KIMCHEE' SLAW ===
2 cups Rice wine vinegar
2 tablespoons Korean chile flakes
½ tablespoon Salt
½ tablespoon Sugar
1 small Napa cabbage head; cut 1/2\" slices
2 mediums Carrots; peeled, and
\N \N Cut into 2\" fine julienne
12 \N Garlic cloves; thinly sliced

In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter.

Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.

For the Kinchee Slaw: In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool.

Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.

For plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B36) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 341 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g Protein; 79g Carbohydrate; 0mg Cholesterol; 815mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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