Vietnamese Stir Fried Crab Recipes

VIETNAMESE STIR-FRIED CRAB

Vietnamese Stir-Fried Crab image

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world!

Provided by Busters friend

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 -14 blue crabs, live (substituting 2 live Dungeness crabs, about 3 pounds each OK)
1 cup peanut oil, for frying
2 cups flour (seasoned with salt and freshly ground black pepper)
6 tablespoons butter
6 tablespoons olive oil
3 stalks lemongrass, fresh (grassy tops discarded and bulbs finely chopped)
4 tablespoons garlic, minced
2 tablespoons hot pepper flakes
3 inches gingerroot, fresh, peeled and julienne
2 tablespoons tomato paste
3 tablespoons kosher salt
3 tablespoons sugar
1 bunch green onion, finely chopped
4 -5 serrano chilies, sliced into thin rounds (optional)

Steps:

Steam crabs then remove the top shells. Pull out spongy gill and opaque matter in center. Flip over & remove the key. Cut each crab into 2 pieces with a mallet or edge of a knife and make a crack (not all the way through) in each crab piece.
In large skillet or wok, pour in peanut oil, 1 inch deep. Heat the oil and fry the top shells of the crabs, turning until bright red & crisp. Drain on paper towel and set aside.
Dredge crab pieces in seasoned flour. Add pieces to the hot oil and fry over fairly high heat, turning frequently for 5 minutes to 6 minutes. Remove to paper towels to drain. Discard cooking oil.
Place the skillet or wok on medium heat and add butter and olive oil. When butter is melted, add lemon grass, garlic, pepper flakes, ginger and saute for 1 minute. Add tomato paste, mix well and cook for 1 minute. Add salt and sugar and simmer for 2 minutes. Add the crab pieces (not the top shells) and stir, coating the crab pieces with the sauce. Cook, stirring often, for 4 minutes to 5 minutes. Add the green onions and serrano chiles, if using, and remove from heat.
For a beautiful presentation, arrange crab pieces back in the shape of the crab. Divide 3/4 of the pan juices over the crabs. Then place the top shells back on top of the arranged pieces, pouring remaining juices on top of the shells. Serve at once.

Nutrition Facts : Calories 1160.3, Fat 93, SaturatedFat 23.1, Cholesterol 94.9, Sodium 5611.9, Carbohydrate 64.5, Fiber 3.3, Sugar 11.8, Protein 19.6

VIETNAMESE STIR-FRY

Vietnamese Stir-Fry image

This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!

Provided by gibsey23

Categories World Cuisine Recipes Asian Vietnamese

Time 2h55m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup olive oil
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
¼ cup fish sauce
¼ cup reduced-sodium soy sauce
1 dash sesame oil
2 pounds sirloin tip, thinly sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
3 green onions, cut into 2 inch pieces
1 large onion, thinly sliced
2 cups frozen whole green beans, partially thawed
½ cup reduced-sodium beef broth
2 tablespoons lime juice
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh mint
1 pinch red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 8.8 g, Cholesterol 101.3 mg, Fat 34.4 g, Fiber 2 g, Protein 31.7 g, SaturatedFat 10.8 g, Sodium 1174 mg, Sugar 3.1 g

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