That’s food to eat with your fingers so you can lick them after…
Watarigani. Japanese small soft-shell crabs. They are often just boiled in a hot pot, but prepared this way they become even more delicious.
The sauce, the seafood and veggies. The sauce is a personal arrangement of the Taiwanese sachajang (sacha sauce).
Today my marinade contained : mini shrimps in salty brine (ami ebi), garlic, onion, ginger, leek whites, negi leek greens, red chili, Okinawan sake, soy sauce and rice vinegar. I minced and mixed 30 minutes before using.
The crabs are coated with starch, then deep fried.
And covered with the marinade. Turned 2 or 2 times, about 10 minutes. They absorb a good amount of the sauce. Then transfer on the cabbage.