Baby Rice Crabs with Amaranth Salad and Kombu Dipping Sauce

Name: Baby Rice Crabs with Amaranth Salad and Kombu Dipping Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 - 3
Ingredients: 500g baby rice crabs; 1 baby cucumber, cut into fine strips; 1 small carrot, peeled and cut into fine strips; 4 spring onions, cut lengthways into fine strips; 20g amaranth; 2 tablespoons kombu black vinegar; 1 tablespoon lime juice; 1 tablespoon soy sauce; 1 clove garlic, finely chopped; 1-2 bird’s eye chillies, finely chopped (or to taste); 100g cornflour; Oil, for deep frying

Drogo

Servings

2 - 3

Prep Time

5 minutes

Cook Time

10 minutes

This elegant baby crab recipe showcases the delicate flavour and incredible texture of tiny rice crabs. Perfectly suited for deep frying, these small crabs become wonderfully crisp while keeping their natural sweetness and delicate seafood flavour.

These tiny rice crabs are perfect for deep frying. The shells are thin so the crabs can be eaten whole. Here we have deep-fried them so they’re extra crunchy and served them with a fresh salad and dipping sauce made with some stunning kombu black vinegar. The vinegar is really special - a rich black vinegar with lots of extra umami and flavour from kombu seaweed.

Served alongside a vibrant amaranth salad and a flavour-packed kombu dipping sauce, this dish is a beautiful balance of crunch, freshness and savoury depth. These fried baby rice crabs make an impressive starter, sharing plate or modern seafood dish with a Japanese-inspired twist.

Ingredients

Baby Rice Crabs with Amaranth Salad and Kombu Dipping Sauce

500g baby rice crabs
1 baby cucumber, cut into fine strips
1 small carrot, peeled and cut into fine strips
4 spring onions, cut lengthways into fine strips
20g amaranth
2 tablespoons kombu black vinegar
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, finely chopped
1-2 bird’s eye chillies, finely chopped (or to taste)
100g cornflour
Oil, for deep frying

Directions

Method

Prepare a bowl of iced water and place the cucumber, carrot and spring onion into it, to crisp up.
Combine the kombu vinegar, lime juice, soy sauce, garlic and chillies and mix well. Set aside.
Heat oil for deep frying to a temperature of 180C.
Dredge each crab in seasoned corn flour and deep fry until crisp and pink, around 5 minutes. Drain on kitchen paper or a clean dishcloth.
Drain the vegetables and combine with the amaranth and half the dressing.
Serve the remaining dressing as a dipping sauce for the crabs alongside the crabs and salad.