Lunchbreak: Sunda chef Jess DeGuzman makes chili crab salad

Sunda
110 W. Illinois
Chicago
(312) 644-0500
www.sundachicago.com

Chili Crab Salad
For soft shell crab:

How to clean soft shell crabs:
Cut 1/4 inch behind the eyes with kitchen shears. Lift sides of top shell to expose and remove the gills. Turn crab over and remove the apron. Rinse and place crabs on paper towels and store in a refrigerator until ready to use.

Ingredients:
8 Tbs salted butter, melted
1 Tbs garlic, minced
1 shallot, minced
1 Tbs ginger
1 1⁄2 tsp rice wine
1 Tbs sambal
2 Tbs sweet chili sauce
1 Tbs tomato paste
1⁄2 tsp. minced fresh basil
1⁄2 cup flour/cornstarch mix. Seasoned with salt and pepper
1⁄2 cup olive oil
4 soft shell crabs, cleaned
juice of 1 lemon

Directions:
Combine butter, garlic, shallots, ginger, rice wine, sambal, sweet chili sauce, tomato paste and basil in a bowl and set aside. Combine flour andstarch mix, salt and pepper. Heat oil in a large skillet over medium¬high heat. Dredge half the crabs in the flour/starch, shake off any excess, then sauté crabs, turning once, until golden brown, 2¬2 1⁄2 minutes per side. Drain on paper towels. Repeat process with remaining oil and crabs. Remove skillet from heat, add butter mix and lemon juice.

Salad

Ingredients:
3 cups lightly packed arugula and frisee
1/4 sliced red onion
1 cup diced watermelon
1/2 avocado sliced
1/2 cup cherry tomatoes, halved
1/4 cup oz. olive oil
1 Tbs rice wine vinegar
1 Tbs mirin
1/4 cup basil chiffonade
1 lime, juiced
few sprigs cilantro
salt and pepper

Directions:
In a bowl mix vinegar and lime juice and whisk in the olive oil and season with salt and pepper. Add avocado, onion, tomato, watermelon, basil and arugula/frisee mix. Place salad in middle of plate. Place soft shell crabs on top of salad. Drizzle chili sauce over crabs and salad. Garnish with cilantro to taste.

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