Soft Shell Crab & Avocado on Toast in Thai Chilli Sauce

Sa Wa Dee Cup！This time, let’s make a cafe-style brunch at home together. Crispy soft-shell crabs paired with homemade Thai spicy sauce, along with the popular avocado spread, and served on a thick slice of toast. The complex and intertwined flavors are waiting for you to explore.

In recent years, soft-shell crabs have become a new favorite in many restaurants and have gradually gained popularity, making them easy to find in supermarkets. Many people think that handling soft-shell crabs is as complicated as other crabs, but in fact, they are very easy to clean. Since soft-shell crabs are typically frozen, there’s no need to worry about dealing with live crabs, making them ideal for crab lovers who want convenience.

This time, BigBoy has created a spicy and delicious brunch featuring soft-shell crabs. The crispy, fried soft-shell crabs are paired with the essential avocado spread and homemade Thai spicy sauce, creating what seems to be the most perfect combination. The harmonious blend of flavours delivers a satisfying experience for your taste buds, making it a rare source of weekend indulgence. The video is ready for you to watch, and scroll down for the detailed written recipe and instructions.

Ingredients (serve 2)

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Basic Ingredients

Soft Shell Crab	2 pcs
Mixed Salad Leaves	to taste
Avocado	2 bulb
Baguette / Sourdough	few slices
Cherry Tomato	few pcs
Plain Flour	80g
Icy-cold Water	80ml
Sea Salt	to taste

Thai Chilli Sauce

Garlic	2 cloves
Lemongrass	1 stick
Bird's eye Chilli	1 pc
Lime	1 bulb
Kaffir Lime Leaves	3 pcs
Coconut Sugar	10g
Fish Sauce	1 tbsp
Extra Virgin Olive Oil	1 tbsp

Steps

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1. Remove the outer layer of the lemongrass, slice and then chop it finely. Chop the garlic finely. Dice the bird’s eye chilli. Stack and roll up several kaffir lime leaves, then slice into thin strips and chop them. Halve the cherry tomatoes. Scoop out the avocado flesh, add a little lime juice and salt, and mash it until well mixed.

2. Clean the soft-shell crabs, remove the gills, and pat them dry with paper towels. Then, mix cold water with flour, add a little chopped kaffir lime leaves, and coat the soft-shell crabs with the batter.

3. Heat oil over medium heat until it starts to bubble. Add the soft-shell crabs and fry each side for 1 minute and 30 seconds. Then remove them and drain off the excess oil.

4. Take another frying pan, set it to medium-low heat, and add 2tbsp of the oil used for frying the soft-shell crabs. Add the garlic and lemongrass and slowly sauté until golden brown. Then remove and set aside.

5. Using the same pan, toast the bread until the surface is slightly crispy.

6. To make the Thai sauce: Combine the sautéed garlic, lemongrass, kaffir lime leaves, fish sauce, olive oil, bird’s eye chilli, coconut sugar (or granulated sugar), and lime juice. Lightly mash the mixture to blend all the flavours together.

7. Place a slice of bread on a plate, spread the avocado sauce on top, and add a suitable amount of salad greens and cherry tomatoes. Then place the soft-shell crabs on top and finally drizzle with the sauce to finish.

Enjoy! Make the most of your weekend time.