Fried crabs in batter

Ingredients:

Dips

• 0.5 cup mayonnaise
• 2 tsp red curry paste
• Finely grated zest of 1 lime + juice of 2 limes (about 1/4 cup)
• 1 clove garlic, grated
• 1 tbsp fish sauce
• 2 tablespoons of sugar
• 2 tsp. sriracha sauce
• 2 tbsp chopped fresh cilantro
• Sweet chili sauce, for serving

Fried crab

• Vegetable oil, for deep frying
• 6 medium soft-shell crabs, washed
• 1 cup cake flour (not self-raising)
• 1 cup cold seltzer water
• 3 green onions, thinly sliced

Preparation:

1. Prepare the sauces:
   
   In a small bowl, combine the mayonnaise, curry paste, lime zest, and 1 tablespoon of lime juice until smooth. Cover and refrigerate until ready to serve. In another small bowl, combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha, and 1 tablespoon of cold water until the sugar dissolves. Add the cilantro, cover, and refrigerate until ready to serve.
2. In a large saucepan or cauldron, heat 5 cm of vegetable oil over medium heat until it reaches 180°C (350°F) on a deep-fry thermometer. Place a rack on a baking sheet.
3. Deep fry the crabs:
   
   Meanwhile, quarter the crabs with kitchen shears; transfer to a paper towel-lined plate. In a medium bowl, combine the flour with 1/2 teaspoon of salt; add the seltzer water and green onions and stir to form a lumpy dough.
4. Coat the crab pieces in the batter, then carefully lower them into the hot oil and fry until golden brown and crisp, about 2 minutes (use a splatter screen if available). Remove the crabs from the pan with a slotted spoon and transfer to a wire rack; sprinkle with salt. Heat the oil to 180°C (350°F) and fry the next batch. Serve the crabs with sauces.