Korean Fried Soft Shell Crab by Samsationaleats

Ingredients

• 4 soft shell crabs
• 1 cup cornflour (for coating)
• 500 ml vegetable oil (for frying)
• 2 tbsp gochujang
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 clove garlic, minced

Instructions

1. Combine gochujang, ketchup, honey, soy sauce, vinegar, and garlic in a small pan over low heat, stirring for 1-2 minutes until smooth and thickened, then set aside.
2. Pat the soft shell crabs dry using kitchen paper until ready to serve.
3. Dip each crab briefly into a bowl of water, then dredge thoroughly in cornflour, shaking off any excess until ready to serve.
4. Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. Fry the crabs in batches for 5-6 minutes until the exterior is crisp and golden brown.
6. Remove the crabs with a slotted spoon and drain briefly on paper towels over medium heat until heated through, about 5 min.
7. Brush the prepared sauce generously over the hot crabs and serve immediately over medium heat until heated through, about 5 min.