Soft Shell Crab with green tea noodles and a jaggery galangal glaze

soft shell crab salsa port douglas

A blast from the past, this tropical dish will sure wow your friends at your next dinner party, super easy to do and most ahead of time! The perfect Salsa dish! You will have to source your soft shell crab from your local seafood distributor, these will most likely come in frozen as it’s virtually impossible to access fresh. Don’t worry, it’s still amazing!

SERVES 4 – 6


For the soft shell crab:

  • 2lts oil for frying
  • 1kg soft shell crabs, cleaned
  • 150g corn flour
  • 4tsp sea salt
  • 1tbs shichimi (japanese 7 spice powder)
  • 1tbs garlic salt
  • 1tbs onion salt

For the green tea noodles:

  • 250g green tea noodles
  • 2tbs sesame oil
  • 2tbs fresh ginger, grated
  • 60ml lime juice (fresh)
  • 2bs mirin
  • 1 spring onion, diagonally sliced

For the glaze:

  • 200g jaggery or dark sugar
  • 100ml water
  • 50ml rice vinegar
  • 50ml lime juice (fresh)
  • 50g galangal, finely grated

To garnish:

  • 200g green paw paw, shredded
  • 100g red capsicum, julienne
  • vietnamese mint leaves, small bunch
  • coriander, small bunch
  • 100ml nam pla prik (fish sauce, lime juice, sugar & chilli)


For the jaggery glaze, mix all ingredients together in a pot on medium heat and bring together until it resembles a syrup-like consistency. Place to the side and allow to cool before use.

In a pot of salted boiling water, cook the green tea noodles for 2 – 3 minutes, drain and run cold water over them to cool – washing away the starch and stopping them from cooking. Once cooled, mix remaining noodle ingredients together in a bowl and toss through green tea noodles.

In a separate bowl, mix cornflour, shichimi and salts together.

In a wok or fryer, heat the oil to 180 degrees (c). Pat the soft shell crab dry with paper towel and dust well in the spice mix. Fry for 3 – 4 minutes in batches until crisp. Use a digital thermometer to monitor oil temperature remains at 180. Drain cooked crab over paper towel.

Place all ‘garnish’ ingredients in a bowl and toss together, prepare to assemble dish.

To assemble the dish, place a handful of noodle salad on the plate with the soft shell crab on top. Drizzle the glaze around the dish and garnish with the green paw-paw salad.


This dish sounds elaborate but with the right ingredients and planning, it should always come together rather easily. Search for your ingredients at your local Asian store if you have access. Planning on doing this for a dinner party. Make the noodles, glaze and garnish the day before and practice on yourself! Remember to only dress the garnish right before you serve.

Pair with a gorgeous Clare Valley riesling for a superior crowd pleaser!

Cheers 🥂


soft shell crab salsa port douglas