Step-by-Step Method: Soft Shell Crab with Curry Sauce
Inspect and clean the soft-shell crabs thoroughly, removing gills and mouthparts if not already prepped
Pat the crabs dry with a paper towel to remove surface moisture
Measure out rice flour for dusting and set aside in a shallow tray
Toast cumin seeds, coriander seeds, fennel seeds, and cloves in a dry skillet over medium heat until aromatic (1-2 minutes), then allow to cool
Grind the toasted spices with grated nutmeg, ground black pepper, cayenne, and turmeric using a spice grinder or mortar and pestle to a fine powder
In a bowl, combine the softened unsalted butter with grated garlic, grated ginger, salt, lime zest, lime juice, and the prepared spice powder to form a curry butter paste
Crush roasted almonds and set aside for topping
Chop scallions finely and set aside for topping and garnish
Rinse pea shoots gently under cold water, spin dry, and reserve
Heat a nonstick or cast-iron skillet over medium-high heat; add a tablespoon of the curry butter and melt
While the butter heats, dredge soft-shell crabs evenly in rice flour, shaking off excess flour
Sear the crabs in the melted curry butter (top shell side down first) till golden and crisp (approximately 2-3 minutes per side), adding more curry butter as necessary
When crabs are cooked and crisp, transfer to a paper-lined plate to drain briefly
In a clean pan, gently wilt pea shoots in a touch of the curry butter just until slightly tender and vibrant, about 30 seconds
For serving, smear a spoonful of curry butter on each plate, nestle wilted pea shoots, and arrange the seared crab on top
Sprinkle chopped scallions and crushed almonds over the crabs
Finish each plate with a wedge of lime and a final touch of lime zest for brightness