Soft Shell Crab & Green Papaya Wrap


4 soft shell crabs, cut in halves
A few leaves Chinese lettuce
1 green papaya
a quator of carrot
1 small handful of fresh mint leaves
1 small handful of Thai basil leaves
8 sheets Vietnamese spring roll sheet
Tempura batter


Chili & Garlic Vinegar Sauce:
2 tablespoons drinking water
2 tablespoons fish sauce
90 ml rice vinegar
1 tablespoon palm sugar
2 red birds eye chilies, sliced
2 cloves garlic, minced
1 tablespoon finely chopped ginger
2 tablespoons cilantro including roots, chopped


1Mix all ingredients for the vinegar sauce together; finely shred green papaya and carrot, leave aside.
2Prepare tempura batter and coat soft shell crabs with batter. Deep-fry in hot oil until crispy.
3To soften the spring roll sheets, brush with cold drinking water and cover with a wet cloth.
4Wrap fried soft shell crabs and vegetables with spring roll sheets. Serve with the dipping sauce.