Photograph of the finished Typhoon shelter crab

China · Cua xào tỏi phi Tị Phong Đường

Typhoon shelter crab

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 2.6 lb
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Fermented black beans Fermented black beans 1.1 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 0.7 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 3.5 oz
  • Photograph of Tapioca starch Tapioca starch 1.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Clean the crab, chop it into pieces, pat it dry, and then roll it in tapioca starch.
  2. 2 Finely chop the garlic, fry it over low heat for 8 minutes until golden brown and crispy, then remove and drain.
  3. 3 Fry the crab in a hot pan of oil for 4 minutes until the shell turns red and the meat is cooked through, then remove from the pan.
  4. 4 Drain off excess oil, then toss the breadcrumbs with fermented soybeans and dried chili peppers for 2 minutes until crispy.
  5. 5 Add the crab and fried garlic, season with salt and sugar, stir well for 1 minute, then sprinkle with chopped scallions.
Start cooking