| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 quart apple juice
- 1 quart Pete’s Wicked Ale beer
- 1 mango
- 1/2 pineapple, grilled, diced
- 1 shallot, minced
- 4 scallions, thinly sliced
- 3 plum tomatoes, diced
- 1 tablespoon minced cilantro
- 1 lime, juiced
- 2 tablespoons rice wine vinegar
- 2 tablespoons of grape seed or vegetable oil
- 1/2 cup cornstarch
- 1/4 cup of sugar
- 1 cup flour
- 2 cups ice water
- 4 soft shell crabs, cleaned
Instructions
- In a saucepan bring apple juice to a boil and reduce to a sugar syrup. Add beer. Do not foam. Bring to a boil. Lower heat, let reduce by 2/3. Set aside.
- In a large bowl combine mango, pineapple, shallots, scallions, plum tomatoes, add cilantro, lime juice, vinegar and oil. Set aside.
- In a small bowl mix 1/4 cup of cornstarch and some of ice water make a slurry. In a large mixing bowl combine sugar, flour and remaining cornstarch. In a saucepan heat slurry stirring constantly until slurry is clean and pasty. Remove from heat, add ice water. Stir to combine. Add ice water slurry to flour mixture, whisk to make tempura batter.
- Preheat deep fryer 400 degrees F.
- In a saucepan heat beer sauce.
- Dip soft shell crabs into tempura batter and deep fry until crisp and golden brown. When done remove crab to paper towels, let drain and season with salt and pepper. Arrange mango pineapple salsa in center of a plate. Place soft shell crab on top salsa. Add beer sauce to plate.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 656 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 6 g |
| Sugar | 62 g |
| Protein | 11 g |
| Cholesterol | 16 mg |
| Sodium | 97 mg |
| Serving Size | 1 of 4 servings |
| Calories | 656 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 6 g |
| Sugar | 62 g |
| Protein | 11 g |
| Cholesterol | 16 mg |
| Sodium | 97 mg |
Reviews
Okay, first off, I’m a fanatic about micro/foreign brewed beer, tropical fruits, and softshell crabs, so this one seemed right up my alley. It’s not a bad receipe, but unfortunately it’s really better suited for chicken or fish – the salsa, of which you’ll be making a BUNCH (like, 2-3 times more than you’ll need) is rather overpowering for the delicate taste of softshells. The sauce isn’t bad (I used Brooklyn Brown Ale in the place of Pete’s, which is much better), but is also rather strong for softshells (and this is coming from a guy who always prefers dark beers over light ones). Lastly, the prep/cook time is MUCH longer than the 10 minutes listed here – PAHLEEEZE! It’ll take at least an hour or two to reduce the 2 quarts of beer and apple juice for the sauce, and you’re going to spend at least 30-60 minutes getting the salsa together with all the peeling, dicing, and grilling.