How to Make Soft Shell Crab, Flame Roast Coconut Chips, Crispy Curry Leaves
1.Wash, clean and pat dry soft shell crabs carefully.
2.Marinate crabs in ginger and garlic paste, red chilli powder, chicken broth powder and half lemon juice. Keep aside.
3.Slice fresh coconut finely and dry it in a salamander heater.
4.Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka)
5.Toss dried coconut chips in a bowl with chaat masala, garam masala powder, turmeric powder, crushed black pepper and south Indian tempering and keep aside.
6.Dip marinated crabs in a thick tempura batter, dust with cornflour and rice powder thoroughly and deep fry in hot oil till golden and crisp.
7.Toss crabs in coconut masala. Mix along with fresh chopped coriander and remaining lime juice.
8.Serve on banana leaf.