beer batter: 1 cup all purpose flour plus extra
— for dusting 12 ounces beer — reserving 4 ounces
— to thin batter if — necessary sauce: 3 tablespoons fresh lime juice
3 tablespoons thai fish sauce (nam plo) — available at
— speciality or asian markets 1 tablespoon honey
3 tablespoons water
2 garlic cloves — minced
1 scallion — thinly sliced
2 thin slices a habenero — scotch bonnet, or
— jalapeno chili, depending on desired degree of heat 4 small to medium soft shell crabs — cleaned and rinsed
milk for soaking crabs salt and freshly ground black pepper peanut oil for frying scallion brushes — cilantro sprigs — and lime wedges — for garnish
Put the flour into a bowl and make a well in the center. Pour 1 cup of the beer into the well and whisk until the mixture is just combined. Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour. Before using batter, whisk in additional beer, if necessary, to achieve desired consis tency.
In a small bowl whisk together the lime juice, fish sauce and honey until disso lved. Add the water, garlic, scallion and chili slices. Set aside.
Place cleaned crabs in a shallow dish and add enough milk to cover. Soak crabs for 10 to 15 minutes.
In a heavy deep pan heat 2-inches of peanut oil to 350 degrees F. Season the cr abs with salt and pepper. Dust the crabs with flour, shaking off any excess. Co at and fry crabs two at a time. Dip each crab into the beer batter and allow ex tra batter to drip back into bowl. Carefully lower the crabs into the heated oi l and fry until golden brown, turning once, about 2 minutes per side. Transfer fried crabs to paper towels to drain. Repeat process with remaining two crabs. Arrange crabs on individual serving plates. Garnish with scallion brushes, cila ntro sprigs and lime wedges. Serve immediately with dipping sauce on the side.