Print
Braised Hairy Crab Recipe
In the Fujian region, the cooking of hairy crabs has always been very particular. Braising highlights the crab's sweetness while allowing rich sauce to penetrate the shell.
INGREDIENTS
Main Ingredients
- ·2 Hairy Crabs (choose female crabs and cut them in half)
Additional Ingredients
- ·20g of ginger (sliced)
- ·20g of garlic (sliced)
- ·2 bird's eye chilies (cut into sections)
- ·A little cornstarch (for coating the crabs)
Seasonings
- ·2 tablespoons of Spicy Perilla Sauce
- ·5g of salt (adjust according to taste)
- ·15ml of soy sauce
- ·200ml of beer
- ·80ml of oil (for frying the crabs)
- ·An appropriate amount of scallions (sprinkle at the end)
DIRECTIONS
Step 1
First, cut the 2 female Hairy Crabs in half. Coat the part with more crab roe with some cornstarch and set aside.
Step 2
Add 80ml of oil to the pan. After the pan is heated, put in the half-crabs and fry until the crab roe sets. Then turn them over and fry until the crab bodies change color, about 3 - 4 minutes. Remove them from the pan and set aside.
Step 3
Leave some oil at the bottom of the pan. Add 20g of sliced ginger, 20g of sliced garlic, 2 sections of bird's eye chilies and 2 tablespoons of Spicy Perilla Sauce. Stir-fry for 1 minute until fragrant.
Step 4
Pour in the fried Hairy Crabs and stir evenly so that the crabs are coated with the spicy sauce. Stir-fry for 1 - 2 minutes.
Step 5
Add 200ml of beer and turn to high heat and simmer for 2 - 3 minutes until the smell of alcohol evaporates and the crabs are well-seasoned.
Step 6
Finally, sprinkle in scallions, stir evenly, turn off the heat. The Spicy Hairy Crabs are ready and can be served.