Typhoon Shelter Style Stir-Fried Crab
Ingredients:
- Roe Crab (or Blue Crab) × 3
- Cooking Oil: 280 g (for deep-frying)
- Cooking Oil: 10 g (for stir-frying)
- Cornstarch: 30 g
- Garlic (minced): 30 g
- Scallions (cut into sections): 25 g
- Green & Red Peppers (shredded): 100 g
- Salt: 5 g
- Sugar: 2 g
- Oyster Sauce: 10 g
- Breadcrumbs: 80 g
Steps:
1. Clean the crabs thoroughly. Remove the top shells, discard the gills and internal organs, then cut each crab body into 4 pieces. Set aside.
2. Prepare the aromatics: mince the garlic, cut the scallions into sections, and shred the green and red peppers.
3. Heat 280 g cooking oil in a pan. Once the oil is hot, lightly coat the cut sides of the crab pieces and the inside of the shells with cornstarch. Fry the crabs in batches for about 3 minutes, until cooked through. Remove and drain.
4. Leave about 10 g oil in the pan. Add minced garlic and stir-fry until fragrant and golden.
5. Add scallions and shredded peppers, stir-fry briefly, then return the fried crab to the pan. Season with salt, sugar, and oyster sauce. Toss to coat evenly.
6. Add breadcrumbs and stir-fry until well combined. Serve immediately.
Tips: Roe crab, flower crab, or swimming crab all work well. Choose any fresh crab that’s easy to find at your local market.
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