In a small bowl whisk
together the mayonnaise
, chili paste, sesame oil
, rice wine vinegar, and soy sauce. Set aside while you prepare the crabs.
Heat at least 4 inches of oil in a large heavy saucepan
or Dutch oven
or a deep-fryer to 350 degrees F.
Combine the flour and half of the Essence in a shallow bowl. Stir to blend
well. In another shallow bowl whisk the eggs
together with the remaining Essence. Place the panko in a third shallow bowl.
each crab first in the flour, shaking to remove any excess, then in the egg wash
, and finally in the panko
. Set aside on a plate while you prepare the remaining crabs.
When the oil has reached the desired temperature, fry the crabs, 1 at a time, until golden brown and crispy on both sides, 3 to 4 minutes per side. Transfer to paper towels to drain
while you fry the remaining crabs.
about 2 tablespoons of the Spicy Mayonnaise around the perimeter of each of 4 dinner plates and top each plate with a crab. Garnish
with the scallions and a little extra Essence around the edge of the plate. Serve immediately.