Soft-Shell Crabs ''Namban'' Recipe

Name: Soft-Shell Crabs ''Namban''
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 cup sake; 2 cups ponzu (Japanese citrus sauce); 1 1/2 cups light soy sauce; 1/2 ounce fresh ginger, cut in julienne; 1 jalapeno chili, left whole; 1 clove garlic, peeled and left whole; 12 soft-shell crabs, cleaned; About 1/4 cup of sesame oil; About 1/4 cup vegetable oil; Flour for dredging; 1 large red onion, thinly sliced; 2 to 3 tablespoons flying fish roe to garnish

Servings: persons

1 cup sake
2 cups ponzu (Japanese citrus sauce)
1 1/2 cups light soy sauce
1/2 ounce fresh ginger, cut in julienne
1 jalapeno chili, left whole
1 clove garlic, peeled and left whole
12 soft-shell crabs, cleaned
About 1/4 cup of sesame oil
About 1/4 cup vegetable oil
Flour for dredging
1 large red onion, thinly sliced
2 to 3 tablespoons flying fish roe to garnish

1
Make the marinade.
2
Combine sake, ponzu, soy sauce, ginger, chili and garlic.
3
Dry the crabs.
4
Heat the oils to 180 degrees in a large skillet or wok.
5
Dredge the crabs with a minimum amount of flour.
6
Saute in the oil for two to three minutes on each side.
7
Put the crabs and red onion in the marinade and let them sit for one to two hours.
8
To serve, remove the crabs from the marinade, quarter them and if you like, place the flying fish roe on top to garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup sake, 2 cups ponzu (Japanese citrus sauce), 1 1/2 cups light soy sauce, 1/2 ounce fresh ginger, cut in julienne, and more.

Yes, Soft-Shell Crabs ''Namban'' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft-Shell Crabs ''Namban''

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