Fried Sea Crab
Cut swimming crab into chunks, marinate, coat in dry starch, and deep-fry until golden. Serve with a dipping sauce of rice vinegar, sesame oil, and minced ginger.
Ingredients
Sea crab (remove the navel, hard shell, gills and claw tips, cut into chunks and marinate)
1 kg
Vegetable oil (actual consumption approx. 100g, for frying)
900 g
Sesame oil (divided into small bowls for dipping)
10 g
Salt (for marinating)
4 g
Cooking wine (for marinating)
15 g
Minced ginger (divided into 2 small plates)
8 g
Rice vinegar (divided into 2 bowls)
100 g
Dry starch (dip the cut edges of the crab)
50 g
Instructions
1
Prep and marinate
Remove the navel, hard shell, gills and claw tips from the sea crab, cut it in half vertically, chop into 8 pieces along the root of the crab legs, then marinate with cooking wine and salt for 10 minutes
2
Deep fry
Heat a wok over high heat, heat the vegetable oil to 90% hot, dip the cut edges of the crab pieces with dry starch, place into the oil and fry until golden brown, then remove, drain excess oil and arrange on a plate
3
Prepare dipping sauce
Divide the rice vinegar and sesame oil into 2 separate bowls, divide the minced ginger into 2 small plates, serve alongside the crab when bringing to the table
