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    Fried Soft-Shell Crab (Kara-age) with Green Chili Ginger Dressing

    Read original issue here


    for green chili ginger dressing:

    makes 4 portions

    • 200g jalapeno chillies (canned or fresh)
    • 20g green chillies, de-seeded
    • 100g fresh ginger, peeled and roughly chopped
    • 10g sea salt
    • 10ml grapeseed oil
    • 75ml soy sauce
    • 20ml lemon juice
    • 120ml rice vinegar

    for soft shell crab:

    • 4 soft-shell crabs (cleaned if live, or defrosted and dried on paper towel if frozen)
    • 100g potato starch
    • 2 liters of canola or rapeseed oil for frying


    for the dressing:

    1. In a blender, blend the first five ingredients until smooth, then slowly add the rest of the liquids and blend. (This makes a little more than you need but it keeps for a few days and makes a great spicy salad dressing.)

    for the soft-shell crab:

    1. Heat the oil in a deep pot to roughly 370 °F.

    2. Coat the soft-shell crab in the potato starch and fry until crispy (roughly 4-5 mins) then drain on a paper towel.

    3. Serve while hot with the dressing for dipping. 

    Courtesy of Ross Shonhan from Bone Daddies.