SALT AND PEPPER RED CRAB: CUA RANG MUOI
Provided by Food Network
Time 1h33m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together.
- To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes.
- Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain.
- Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver.
- Now chop each 1/2 into 4 pieces, chopping each piece after each leg.
- With the back of the cleaver gently crack each claw - this makes it easier to extract the meat.
- Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds.
- Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown.
- Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok.
- Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant.
- Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste.
- Serve with jasmine rice and finger bowl.
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