Soft Shell Po-Boy with Kimchi Slaw

• 2 cups rice flour
• 1 teaspoon korean chile flakes (kucho karo)
• 1 quart cold soda water
• 4 cleaned soft shell crabs, primes or hotels
• 4 mini baguettes or hoagies, lightly toasted
• 2 cups rice wine vinegar
• 2 tablespoons korean chile flakes
• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 1 small head Napa cabbage, 1/2-inch slices (about 6 cups)
• 2 medium carrots, peeled, 2-inch fine julienne
• 12 cloves garlic, thinly sliced, 1/16-inch

1. In a large bowl, mix flour and chile.
2. Whisk in soda water until a pancake batter consistency is achieved.
3. Completely coat the crab in the batter.
4. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown.
5. Season with salt and drain on paper towels.
6. In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling.
7. Add the cabbage, carrots and garlic and simmer for only 3 minutes.
8. Pull off the stove and let cool.
9. Transfer to a glass container with an air tight lid.
10. Store in refrigerator overnight.
11. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie.
12. your finger.
13. Plating: Place a small mound of slaw on the bottom piece of bread.
14. Top with 1 crab and top with a little more slaw.
15. Cover with top piece of bread and slice in half.
16. Drink Suggestion: Shanghai Beer

rice flour, korean chile flakes, cold soda water, shell crabs, baguettes, rice wine vinegar, korean chile flakes, salt, sugar, head, carrots, garlic

Taken from www.foodnetwork.com/recipes/soft-shell-po-boy-with-kimchi-slaw-recipe.html (may not work)