January 18, 2025
Kepiting Soka is deep-fried soft shell crab, crispy on the outside, tender inside, often served with sweet chili, salted egg, or Padang-style sauce. This version keeps it simple with a crispy batter and optional budget-friendly chili sauce.
| Ingredient | Quantity | Price |
|---|---|---|
| Main Ingredients: | ||
| Soft shell crab (cleaned) | 4 medium crabs | $5.00 |
| All-purpose flour | 100g (¾ cup) | $0.20 |
| Rice flour (for crispiness) | 50g (¼ cup) | $0.15 |
| Garlic (grated) | 2 cloves | $0.10 |
| Salt & pepper | To taste | $0.05 |
| Egg (for coating) | 1 | $0.15 |
| Oil (for deep frying) | ~400 ml | $0.50 |
| Optional Sweet Chili Sauce: | ||
| Red chilies (or bottled sambal) | 4–5 or 2 tbsp | $0.25 |
| Garlic | 1 clove | $0.05 |
| Sugar | 1 tbsp | $0.05 |
| Vinegar (or lime juice) | 1 tbsp | $0.05 |
| Water | 2 tbsp | Free |
Prepare the Crab: If using frozen soft shell crab, thaw and pat dry. Season with a little salt, pepper, and grated garlic. Let sit for 5 minutes.
Make the Batter & Coat: In a bowl, mix all-purpose flour, rice flour, and a pinch of salt. Beat the egg in a separate bowl. Dip each crab into the egg, then coat generously with flour mixture.
Deep Fry: Heat oil over medium-high heat. Fry crabs for 3–4 minutes per side or until golden brown and crispy. Drain on paper towels.
Make the Sauce (Optional): Blend chilies and garlic, then sauté briefly in 1 tbsp oil. Add sugar, vinegar/lime juice, and a splash of water. Simmer for 2–3 minutes until slightly thickened.
Serve: Plate fried crabs and drizzle with or serve alongside the chili sauce. Serve with steamed rice or as a snack.
📌 Final Notes:
