Crunch Into Billy Laws Soft-Shell Crab Souvlaki

• 4 soft-shell crabs
• 1 pound, 2 ounces frozen French fries
• oil, for deep frying
• sea salt flakes
• 4 souvlaki breads (pita or gyros bread)
• 1 cup caster superfine sugar
• 2 cups white vinegar
• 1 teaspoon salt
• 10 1/2 white cabbage, freshly shredded
• 1/2 cup mayonnaise
• 1 tablespoon Sriracha chile sauce
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Dissolve the sugar in the vinegar in a large bowl and add the salt.
2. Add the cabbage to the pickling liquid, then top it up with water until all the cabbage is fully submerged.
3. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
4. When its ready to use, drain and squeeze out all the liquid.

crabs, oil, salt, pita, caster, white vinegar, salt, white cabbage, mayonnaise, chile sauce, flour, baking soda, salt

Taken from www.foodrepublic.com/recipes/crunch-into-billy-laws-soft-shell-crab-souvlaki/ (may not work)