Thai Soft-Shell Crabs

From The New York Times.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups milk
• 2  teaspoons sriracha sauce or 2  teaspoons Tabasco sauce
• 2  cups all-purpose flour
• 1⁄2 teaspoon salt
• 1  teaspoon fresh ground pepper
• 8  soft-shell  crabs, cleaned
• 1  tablespoon  sesame oil
• 1⁄2 cup white wine
• 2  limes, juiced
• 2  Thai chiles, seeded and minced
• 4  scallions, minced
• 1⁄4 cup mint leaf, minced
• 1⁄4 cup basil leaves, minced
• 1⁄2 cup coriander leaves, minced

Directions

1. Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
2. Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.