Crispy Maryland Soft-Shell Crabs

• 1/4 cup hoisin sauce
• 3 tablespoons orange juice, freshly squeezed
• 1 tablespoon sambal oelek, (Asian chili-garlic paste)
• 1 teaspoon fish sauce
• 1 teaspoon lime juice, freshly squeezed
• 1 Orange, zested
• vegetable oil, for frying
• 1/2 cup unsweetened coconut milk
• 1 large egg
• 1 cup rice flour
• 12 soft-shell crabs, cleaned
• 1 1/2 cups pea shoots
• 1 teaspoon extra virgin olive oil

1. Fill a deep heavy pot or deep fryer with 4 inches of vegetable oil and heat to 375 F.
2. Whisk the coconut milk and egg in a small bowl to blend.
3. Scatter the rice flour on a plate.
4. Dip 1 crab into the egg mixture to coat it completely.
5. Remove the crab from the egg mixture and allow any excess egg mixture to drip off.
6. Transfer the crab to the rice flour and coat evenly on all sides.
7. Shake the crab gently to remove any excess flour.
8. Continue the process with the remaining crabs.
9. Working in batches, fry the crabs until golden and crispy, about 2 minutes on each side.
10. Transfer to a plate lined with paper towels and allow the excess oil to drain.

hoisin sauce, orange juice, sambal oelek, fish sauce, lime juice, orange, vegetable oil, unsweetened coconut milk, egg, rice flour, shell, pea shoots, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/crispy-maryland-soft-shell-crabs-recipe/ (may not work)