Fried Whole Crab Board

Name: Fried Whole Crab Board
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 1 kg Live river crab (steamed to extract crab meat); 50 g Ground pork fat; 2 large Egg sheets (cut into rectangles); 15 g Chopped scallion and ginger (for aroma); 5 g MSG (for seasoning); 15 g Cooking wine; 10 g Starch (for egg-starch paste); 5 g Salt (for seasoning); 10 g Sugar (for seasoning); 150 g Chicken broth (as stock); 1 g Egg white (for egg-starch paste); 1000 g (50 g actually used) Peanut oil (for deep-frying); 100 g Rendered chicken fat (for stir-frying crab meat); 25 g Chili sauce (for dipping)

Korean-style fried crab meat rolls, crispy on the outside, tender on the inside, pale golden in color, served with chili sauce.

1h 5m

Easy

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Ingredients

Live river crab (steamed to extract crab meat) 1 kg

Ground pork fat 50 g

Egg sheets (cut into rectangles) 2 large

Chopped scallion and ginger (for aroma) 15 g

MSG (for seasoning) 5 g

Cooking wine 15 g

Starch (for egg-starch paste) 10 g

Salt (for seasoning) 5 g

Sugar (for seasoning) 10 g

Chicken broth (as stock) 150 g

Egg white (for egg-starch paste) 1 g

Peanut oil (for deep-frying) 1000 g (50 g actually used)

Rendered chicken fat (for stir-frying crab meat) 100 g

Chili sauce (for dipping) 25 g

Instructions

Make the crab meat filling

Wash the live river crabs to remove mud, take out the navel, steam in a steamer until fully cooked, remove, cool down, then take off the shell and pick out the meat (the crab meat). Heat a wok with the rendered chicken fat, add the chopped scallion and ginger and stir-fry until fragrant, then add the ground pork fat and crab meat and stir-fry. Immediately add the salt, MSG, sugar, cooking wine, and stock, then simmer covered for 4 minutes until the liquid evaporates. Pour into a bowl and set aside to cool.

Wrap and shape

Cut the egg sheets into rectangular board-shaped pieces. Spread the cooled crab meat evenly on top to a thickness of about 3 mm, then roll up into rectangular board-shaped pieces. Seal the seams by dabbing with an egg-starch paste made from egg white and starch. Set aside for frying.

Deep-fry

Heat the peanut oil in a wok to about 70% hot (roughly 180°C). Dip the crab boards so they are fully coated in the egg batter, then lower them into the hot oil and fry until light golden yellow.

Plate and serve

To serve, cut the fried pieces into small strips and reassemble them into the original rectangular shape on a serving plate. Serve with a small dish of chili sauce on the side for dipping. Ready to eat.