Soft-Shell Crab with Asian Flavor

Ingredients

• 0.8 cup chicken broth 
• 1 tablespoon chile garlic paste 
• 1 tablespoon cornstarch 
• 2 large eggs 
• 0.5 cup flour all-purpose
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon ginger fresh chopped
• 2 tablespoons juice of lime fresh
• 1 cup milk 
• 0.3 cup vegetable oil; peanut oil preferred 
• 0.3 teaspoon pepper 
• 8  soft-shell crabs 
• 0.5 teaspoon salt 
• 1 teaspoon sesame oil 
• 0.3 cup sesame seed 
• 2 tablespoons soya sauce 

Equipment

• frying pan
• paper towels

Directions

1. Combine milk and eggs in a shallow dish.
2. Add crabs, tossing to coat. Cover and chill 30 minutes.
3. Combine broth and next 6 ingredients; set aside.
4. Combine flour and next 3 ingredients.
5. Drain crabs; dredge in flour mixture.
6. Saut crabs in hot oil in a large skillet 2 minutes on each side or until done; drain on paper towels, discarding oil. Wipe skillet clean.
7. Add broth mixture to skillet; bring to a boil over medium-high heat. Boil 1 minute; stir in cilantro.
8. Serve with crabs over cooked rice noodles, if desired.