Deep fried crab

Name: Deep fried crab
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: 2 large live crabs; minced ginger; chopped siling labuyo; 2 tablespoons sesame oil; salt and pepper to taste; flour; cayenne pepper; oil for deep frying

Main Dish

4 servings

Easy

1 h 20 m

Ingredients

2 large live crabs
minced ginger
chopped siling labuyo
2 tablespoons sesame oil
salt and pepper to taste
flour
cayenne pepper
oil for deep frying

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation1 hour

Cook time20 min

1. Wash the crabs, then place in the freezer for about 2 hours to put them to "sleep".
2. After 2 hours take the crabs out of the freezer, take off the talukap (top shell) and the claws. Then chop the body in half. Crack the claws using the back of your knife or cleaver.
3. In a bowl mix together the minced ginger, finely chopped siling labuyo, salt and pepper, and the sesame oil.
4. Pour the mixture over the crab, make sure to coat each piece. Marinate for 30 minutes.
5. Lightly season flour with cayenne pepper. If you like it hot you can add more cayenne pepper.
6. Dredge each crab piece in the seasoned flour. If you like a thick coating for you dish, add water to the flour to create a thick batter, then dip each piece in the batter instead of dredging.
7. Deep-fry in hot oil until cooked. Drain on paper towels, then serve immediately.