Soft-Shell Crab Bao Buns

Crispy fried soft-shell crab tucked into pillowy steamed bao with spicy mayo and quick pickles.

Ingredients

• 4 soft-shell crabs, cleaned and halved
• 1 cup cornstarch
• 1 cup cold sparkling water
• 3/4 cup all-purpose flour

Vegetable oil, for frying

• 8 folded bao buns, steamed
• 1/2 cup mayonnaise mixed with 1 tbsp sriracha
• 1 cup shredded napa cabbage
• 1/2 cup quick-pickled cucumber
• Fresh cilantro leaves, for garnish

Directions

1. Steam the bao buns until soft and pliable; keep warm and covered.
2. Whisk the flour with half the cornstarch and the cold sparkling water to make a thin tempura-style batter.

Heat 2 inches of oil to 350 degrees F.

1. Dredge the crab halves in the remaining cornstarch, dip in the batter, and fry until golden and crisp, 3 to 4 minutes; drain.
2. Spread spicy mayo inside each warm bun and add a small handful of shredded cabbage.
3. Tuck in a piece of fried crab, top with pickled cucumber and cilantro, and serve right away.

Notes

Inspired by the Soft-Shell Crab Bao served at Chef Masaharu Morimoto’s restaurants.