Recipe courtesy of Luke Nguyen
Recipe courtesy of Luke Nguyen
Watch how to make this recipe.
Salt and Pepper Red Crab: Cua Rang Muoi
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- Level: Intermediate
- Total: 1 hr 33 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 3 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 38 g
- Cholesterol
- 155 mg
- Sodium
- 658 mg
- Level: Intermediate
- Total: 1 hr 33 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 3 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 38 g
- Cholesterol
- 155 mg
- Sodium
- 658 mg
Ingredients
For the Salt and Pepper Seasoning Mix:
For the Crab:
Directions
Special equipment:
cleaver- 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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