Deep-Fried Spider Crab
A Chaozhou dish consisting of a crab meat filling wrapped in caul fat, tied with celery shreds, and deep-fried until crispy.
Story
Originating from traditional Chaozhou cuisine, this exquisite dish is a testament to meticulous culinary craftsmanship. A savory crab meat filling is delicately enclosed in a fine lattice of caul fat, then carefully bound with slender shreds of celery to hold its shape. Once plunged into the fryer, the parcels transform into golden, crispy morsels that offer a delightful contrast between the rich, crispy exterior and the succulent seafood within.
Ingredients
crab meat
600g
caul fat (sliced for wrapping filling)
200g
water chestnut flesh (finely minced)
150g
shrimp meat (finely minced into a paste)
as needed
fatty pork (finely diced)
as needed
yellow chives (finely minced)
as needed
soaked winter mushrooms (finely minced)
as needed
ham (finely minced)
as needed
egg whites
2 pieces
MSG powder
to taste
refined salt
to taste
celery (stalks soaked in cold water then shredded, used for tying)
as needed
cilantro (for garnish)
as needed
fresh fruit (for garnish)
as needed
sesame oil (a pinch)
as needed
white pepper powder (a pinch)
as needed
soy sauce
to taste
celery
Instructions
1
Step 1
First, mince the shrimp meat finely. Add fine salt, MSG, and egg white, and stir well with chopsticks. Finely dice the white pork. Mince the chives, ham, winter mushrooms, and water chestnuts, then add them into the shrimp paste and mix well. Next, add the crab meat and mix well. Divide the mixture into 24 portions and set aside.
2
Step 2
Blanch the celery stalks in boiling water, then immediately plunge them into cold water. Then, cut the celery stalks into shreds (about the width of a toothpick, forming 3-inch squares).
3
Step 3
Wrap each portion of the crab meat mixture with a slice of caul fat (like a small bundle), and tie each piece securely with the shredded celery.
4
Step 4
Heat oil in a wok, add the crab meat bundles and deep-fry for about 5 minutes until cooked. Pour out the oil, add a small amount of soy sauce, sesame oil, and white pepper to the wok, and stir-fry evenly until done. Garnish the serving plate with fresh fruits and coriander leaves. Serve with two small dishes of dipping sauce on the side.
