|Selecting our live crabs at the store - they were feisty!|
D and I were watching an episode of his show (Luke Nguyen's Vietnam) and saw this recipe and just had to try it. I have never cooked crab before, so thought it would be best to experiment on these little guys. The recipe turned out great!
Here is a link to Luke's recipe. I am including it here as well. Delicious first foray into cooking crab - eat, rinse, repeat!
- Beware of the hot oil when you put the crabs in the wok! I had a few tiny burns on my face from the hot oil leaping out of the wok in a pretty spectacular arterial-like spray. The result was only a few scabs and a stinging eye for a few days. Be careful please!
- I used blue swimmer crabs that we bought live at our local mega Asian grocery store. They were small, so we bought enough to make up about 1 lb (enough for 2 people)
Salt and Pepper Red Crab: Cua Rang MuoiTotal Time: 1 hr 33 min
- Prep: 30 min |
- Inactive Prep: 1 hr 0 min |
- Cook: 3 min
- Level: Intermediate
- Yield: 4 servings
- Salt and Pepper Seasoning Mix:
- 1 tablespoon salt
- 1 teaspoon fine white pepper
- 1 teaspoon sugar
- 1/2 teaspoon five spice powder
- 2 (14 ounce/400 g each) live crabs, blue swimmer or mud crab
- Vegetable oil, for deep-frying
- Potato starch, for dusting
- 3 red Asian shallots, finely diced
- 2 cloves garlic, finely diced
- 3 spring onions (scallions), cut into 2-inch/5 cm lengths
- 2 long red chiles, thinly sliced on the diagonal
- Serving suggestion: Jasmine rice.
DirectionsIn a bowl, mix salt, white pepper, sugar, and five spice pepper together.
DirectionsTo 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
|Dispatched and ready for cooking|
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.
I served the crab with a bowl of steamed pak choi with ginger, garlic and sesame oil. Topped the crabs with sliced fresh red chillies and sliced green onions.