Salt And Pepper Red Crab Cua Rang Muoi Recipes
SALT AND PEPPER RED CRAB (CUA RANG MUOI)
Saw this being made on Luke Nguyen's Vietnam. He suggested you could use mud crab or blue swimmers. Times are estimated (I allowed for cooking in 3 batches) and the use of potato starch makes this gluten free.
Provided by ImPat
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the seasoning, combine all ingredients in a bowl.
- To prepare your crabs humanely, place them in the freezer for 1 hour 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.
- Clean the crab under running water and drain.
- Place the crab on its stomach and chop the crab in half with a heavy cleaver.
- Next, divide each half into 4 pieces, chopping each piece after each leg (if your crabs are small cut each half into 2 pieces).
- 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 200C (400F) or until a cube of bread dropped into the oil browns in 5 seconds).
- Dust the crab pieces with potato starch, shaking of any 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.
- Remove the oil, reserving 2 tablespoons and clean the wok.
- Heat the reserved oil in the work, then add the shallots and garlic and fry until fragrant.
- Return the crab to the wok with the spring onion and chilli and add the salt and pepper seasoning to taste.
- Serve with jasmine rice and finger bowls.
Nutrition Facts : Calories 198.2, Fat 2.3, SaturatedFat 0.5, Cholesterol 156, Sodium 2333.8, Carbohydrate 5.8, Fiber 1.1, Sugar 2.5, Protein 37.1
SALT AND PEPPER TIGER PRAWNS: TOM RANG MUOI
Provided by Food Network
Time 34m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dry roast the salt, pepper, and five spice pepper in a pan. Remove from the heat, allow to cool, then combine with the sugar and mix well. Set aside. In a deep fry pan or wok, bring the oil to 350 degrees F. Dust the prawns in the flour and fry 2 prawns at a time in order to keep the oil at a constant high heat. Cook the prawns about 1 minute. Remove the prawns and place on a rack set over a baking sheet or on kitchen paper towels to absorb the excess oil. Repeat with the remaining prawns and set aside. Carefully remove the fry pan or wok from the heat. Place a separate fry pan over medium heat, and add a dash of oil. Next add the garlic, red shallots, chile, and spring onion, and cook until fragrant. Now add the fried prawns, tossing as you sprinkle the salt, pepper, and five spice mixture, making sure you coat the prawns well. Remove the prawns and serve with lime.
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