Green Asparagus : 1Bunch spears
Royal cumin : 1tsp
Black Pepper crushed : ½ tsp
Oyster sauce :1 tps
Fine chopped coriander : 1 tsp
Fine onion chopped : 1tsp
Red & Green Bellpepper cubes 4 pc each ½ inch dices cut
Salt to taste
Take a sauce pan Boil the water & Blanch the Asparagus. After blanch,
put asparagus immediately into the ice water to retain the colour .
Take a non-stick pan, heat the oil and add cumin seeds. Onced the cumin seeds starts crackle
Add finely chopped onion and cook till it become translucent than add red & green bellpepper.
Add Green Asparagus and saute it for a minute. Add oyster sauce, black pepper crushed and salt.
Soft shell crab :2 no.
Ginger garlic paste :1 tsp
Lemon :½ tsp
Corn flour :2 tsp
Rice flour : ½ tsp
Carom seeds :5g
Water :100 ml
Fresh coriander : for garnishing
Crispy coconut flakes : 15 g
1.Clean and pat dry the crabs with a paper towel
2.Marinate with ginger garlic paste and lemon juice for atleast 10 min
3.For the batter add corn flour ,rice flour chillii powder and carom
seeds to a bowl With water, mix well for a smooth consistent result
4.Heat oil in a wok until hot, coat the crab in batter, deep fry until they
turn little golden in colour
5.Garnish with coriander and crispy coconut flakes, serve in platter or glass