Modu Recipe
Modu Recipe

Ttukdak Hyung's Soft Shell Crab Tempura

Soft shell crab, with no hard shell, is fried whole until crispy, offering a savory flavor, paired with a spicy pollock roe wasabi mayo sauce.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Unlike regular crabs, soft shell crabs have no hard shell, so they should be cooked whole without trimming or cutting to lock the crab's innards and juices inside the tempura for the best flavor.
  • When making the batter, be sure to mix potato starch with regular tempura flour to reduce oil absorption and maximize light crispiness.
  • The best frying temperature is when a drop of batter rises immediately to the surface without hitting the bottom.

Recommended for

  • Those who love crab dishes but are tired of having to peel off the hard shells.
  • Those who want to enjoy an izakaya vibe with crispy, unique seafood tempura and a cold draft beer.
  • Those who want to recreate the popular signature fried dish from Southeast Asian crab specialty restaurants at home.

Shop ingredients on Coupang(Ad)

soft shell crabtempura flourpotato starchseasoned pollock roemayonnaisewasabi

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