Crispy Fried Chilli Crab

    35 minutes

    Crab is briefly marinated in rice wine, stir fried and then tossed with a crisp spicy breadcrumb and tempeh mixture. Serve with white rice.

    10 people made this

    Serves: 2 

    • 500g whole crabs
    • 2 tablespoons mirin
    • salt, to taste
    • 1 clove garlic
    • 2cm fresh ginger
    • 30g bread crumbs
    • 5 dried red chillies
    • 3 tablespoons cornflour
    • 1/2 cup vegetable oil
    • 2 tablespoons tempeh, crumbled
    • sugar, to taste

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Clean the crabs and cut into quarters. Crack the claws with pliers or the back of a heavy knife. Place in a bowl and sprinkle with mirin and salt. Let marinate 10 minutes.
    2. In a food processor, combine the garlic, ginger, bread crumbs and chillies.
    3. Toss the crabs with the cornflour. Heat the oil in a wok to deep frying temperature. Fry the crab pieces until they are red then set aside, 3-5 minutes. Drain off all but 2 tablespoons of the oil.
    4. To the wok add the bread crumb mixture and the tempeh crumbs and fry until golden brown, about 2 minutes. Return the crab to the wok and stir fry briefly, adding a little sugar if desired. Serve.

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