Crispy Fried Chilli Crab

Crispy Fried Chilli Crab

Be the 1st to save!

Be the first to make this!

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


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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate