Salt and Pepper Red Crab (Cua Rang Muoi)
Recipe: #15639
November 05, 2014
Categories: Crab meat, Vietnamese, Fathers Day, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"Saw this being made on Luke Nguyen's Vietnam. He suggested you could use mud crab or blue swimmers. Times are estimated (I allowed for cooking in 3 batches) and the use of potato starch makes this gluten free."
Original is 4 servings
Ingredients
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- SALT & PEPPER SEASONING
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Nutritional
- Serving Size: 1 (353.7 g)
- Calories 249.1
- Total Fat - 2.6 g
- Saturated Fat - 0.3 g
- Cholesterol - 109.9 mg
- Sodium - 3322.4 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 2.1 g
- Sugars - 5.6 g
- Protein - 39.5 g
- Calcium - 108.1 mg
- Iron - 6.2 mg
- Vitamin C - 28.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the seasoning, combine all ingredients in a bowl.
Step 2
To prepare your crabs humanely, place them in the freezer for 1 hour or submerge them in an ice bath for 5 minutes.
Step 3
Remove the upper shell of the crab, pick off the gills, which look like little fingers and discard.
Step 4
Clean the crab under running water and drain.
Step 5
Place the crab on its stomach and chop the crab in half with a heavy cleaver.
Step 6
Next, divide each half into 4 pieces, chopping each piece after each leg (if your crabs are small cut each half into 2 pieces).
Step 7
With the back of the cleaver, gently crack each claw - this makes it easier to extract the meat.
Step 8
Heat the oil in a wok to 200C (400F) or until a cube of bread dropped into the oil browns in 5 seconds).
Step 9
Dust the crab pieces with potato starch, shaking of any excess.
Step 10
Deep fry the crab in batches for 3 minutes, turning over once until golden brown.
Step 11
Remove from the wok and drain on kitchen paper.
Step 12
Remove the oil, reserving 2 tablespoons and clean the wok.
Step 13
Heat the reserved oil in the work, then add the shallots and garlic and fry until fragrant.
Step 14
Return the crab to the wok with the spring onion and chilli and add the salt and pepper seasoning to taste.
Step 15
Serve with jasmine rice and finger bowls.
Tips
No special items needed.
0 Reviews
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