Serves: 4
Total Calories: 2,383

2 cups all purpose flour
2 tablespoons cornstarch
1 tablespoon Tommy Tang's Thai seasoning
8 large soft shell crabs
4 cups vegetable oil (for deep frying)
GARLIC GINGER SAUCE
3 tablespoons olive oil
3 tablespoons finely chopped red onions
3 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled fresh ginger
1/3 cup lemon grass stock or Chicken Stock
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons finely diced red bell peppers
1 tablespoon Thai sweet black bean sauce
2 teaspoons Tommy Tang's Thai seasoning
4 sprigs mint leaves (garnish)

Combine flour, cornstarch, and 1 tablespoon Thai seasoning in a large bowl and mix well. Add crabs at one time and coat completely. Arrange crabs on an ungreased baking sheet and let stand 1 hour, reserve flour mixture.

Using a toothpick, puncture holes in the back of each crab (this will keep the crabs from exploding when fried). Recoat crabs with flour mixtures.

Heat oil in a large saucepan over medium-high heat to 350 F. Deep fry crabs, 2 at a time, until golden brown, about 3 to 4 minutes. Drain on paper towels. Set 2 crabs at side of each of 4 serving plates and keep warm.

For sauce, heat olive oil in a medium skillet over high heat. Add onions, garlic, and ginger and sauté until lightly browned, about 2 minutes. Add stock, soy sauce, lemon juice, bell pepper, bean sauce, and Thai seasoning and cook, stirring 2 to 3 minutes. Pour ¼ of the sauce over the other side of each serving plate and garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 2,383
Calories from Fat: 2,023

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce