1.Salted Egg Yolk Crab
2 salted eggs yolk
A moderate amount of Corn flour
A moderate amount of salt
A moderate amount of Ginger
Step 1. Shred some of the ginger. Open the backside of the crab, dig out the gills and cut each of the crabs into 4 pieces (keep the crabs legs for later).
Step 2. Marinate the crab pieces with salt, cooking wine and shredded ginger for 5 minutes.
Step 3. Steam the salted egg yolks. Once the egg yolks are steamed, chop them into small pieces and set them aside for later use.
Step 4. For the marinated crabs, remove the ginger and pat the crab body with cornstarch.
Step 5. Preheat a pan with some oil and wait until the oil starts to boil. Next add the marinated crabs in and deep fry until it turns slightly yellow. Remove the crabs from the pan and set it aside for later use.
Step 6. Take another pan and heat up the cooking oil slightly, then add salted egg yolk. Add a pinch of salt and stir fry over medium heat until the salted egg yolk starts to form bubbles.
Step 7. Add the fried crabs in with the yolk and stir fry it until the crabs are evenly mixed with the salted egg yolk. The dish is now ready to be served.
2.Typhoon Shelter Fried Crab
100g of Bread crumbs
2 cloves of garlic
30g of ginger
1 tablespoon of tempeh
A moderate amount of cornstarch
A moderate amount of white sugar
A tablespoon of light soy sauce
A tablespoon of cooking wine
A moderate amount of Salt
A moderate amount of White pepper
Step 1. Mince ginger, garlic, white onion. Next, cut green onion, chillies, and tempeh. After that, place bread crumbs on a plate and set them all aside for later use.
Step 2. Wash the crabs with a small brush and remove the inserts of the crabs. If the crab is large, cut into four pieces each or two pieces if the crab is small.
Step 3. Marinate the crabs with cooking wine and salt for about 15 minutes.
Step 4. After marinating, seal the crab openings with cornstarch. (remember not to dip too much cornstarch)
Step 5. After that, deep-fry the crabs on high heat until they turn crispy. Then, drain the oil and set them aside for later use.
Step 6. Stir fry the scallion, ginger, garlic, and tempeh with the oil used to cook the crabs over medium heat until the ingredients release their aroma.
Step 7. Once the ingredients become aromatic, add a small amount of cooking wine, light soy sauce, sugar, white pepper, rice pepper rings and green onions, stir fry them evenly.
Step 8.Add the breadcrumbs and turn the flames to high, stir fry until the bread crumbs separates . Taste the dish and add an appropriate amount of salt depending on your preference.
Step 9.Finally, add the crabs back into the pot and quickly stir-fried evenly. Serve and sprinkle with chopped green onion for decoration.
3. Thai Spicy and Sour Crab
2 pieces Red Crabs
150ml Fish sauce
5 Green chilies
10 Chaotian Peppers
15 cloves of garlic
A moderate amount of Sugar
Step 1. To make the Thai sauce, add the vinegar, fish sauce, chili, green chili, Chao Tian pepper, and garlic into the blender and blend them evenly.
Step 2. Test the taste and adjust according to personal taste as the spiciness may vary depending on the season. Next, squeeze some lemon extract to increase the acidity and mix well.
Step 3. Preheat a pan with 3 teaspoon of oil. Then, add the Thai sauce prepared earlier.
Step 4. Once the sauce starts to boil, put the crabs pieces in to cook. During the process, the pot should be stir constantly to prevent the garlic or chili in the sauce from burning dry for about 4 minutes.
Step 5. Turn the heat off and then squeeze another lemon to increase the fragrance and acidity. Stir evenly and your dish is ready to be served.
4.Claypot Vermicelli Crab
2 Packs of Glass noodles
1 Green Onion
4 Slices of Ginger
3 Cloves of Garlic
2 Bowls of Stock
Step 1. Soak glass noodles in water first
Step 2. Heat up a pot with a little oil. When the oil boils, add the onion, ginger and garlic in the pan and stir well.
Step 3. Add two large bowls full of stock into the pot. Next add a tablespoon of soy sauce, a moderate amount of fish sauce, a teaspoon of chicken powder, and some rice wine. Stir the soup until the seasoning are evenly mixed in the stock.
Step 4. Add glass noodles and crabs into the stalk
Step 5. Cover the pot and let it simmer for 10 minutes
Step 6. After that, sprinkle some chopped green onion and the noodle is ready to be served
1 tablespoon Brandy Butter
A stalk of curry leaves
3 small peppers
3 tablespoons evaporated milk
1 teaspoon of chicken seasoning powder
2 teaspoon of sugar
Step 1. Wash the crabs and cut into pieces. Next, steam them for a while then set them aside for later use.
Step 2. Heat up pan, add the brandy butter, curry leaves and small chilies. Stir fry them until they become fragrant.
Step 3. Next, add evaporated milk and seasoning, stir fry them evenly with the other ingredients.
Step 4. Next, add the crabs and stir-fry over medium heat until the crab is evenly covered in a layer of sauce. Next, cover the pan and let it simmer until the sauce thickens.
Step 5. Place the crabs and sauce on a plate. The dish is now ready to be served