It is the best time to eat hairy crabs, so how can you miss this rare delicacy! Hairy crabs have always been our family’s favorite, and I always buy some for them at this time of the year. Today I’m going to make a spicy crab recipe for you!
Spicy crab
Equipment
- 1 scissors
- 1 Face plate
- 1 pot
- 1 Stir frying spoon
- 1 induction cooker
Ingredients
- 10 pieces hairy crab
- 1 handful celery
- 5 pieces green onions
- 2 garlic cloves
- 1 piece ginger
- 100 g dried chili pepper
- 20 g Sichuan peppercorn
- 2 scoops Pixian Doubanjiang
- 1 piece hot pot base
- 2 scoops Essence of Chicken
- Appropriate amount Oil
- 4 scoops cooking wine
- 2 scoops soy sauce
- Appropriate amount starch
Instructions
- Lively and fresh hairy crabs bought from the seafood market. (Remember to buy fresh and live hairy crabs!)
- Use scissors to cut off the hairy crab's large pincers to avoid biting yourself!
- Cut off the belly button of the hairy crab. (The navel of a male crab is pointed, while that of a female crab is round. The one I bought today is a male crab. This season is when the hairy crabs are at their most plump, and the male crabs also have a lot of roe!)
- Use scissors to insert into the crab shell and gently lift it upwards. The crab shell can be easily peeled off!
- Clean the gills of the hairy crab and rinse them with water.
- Use scissors to cut the hairy crab in half from the middle.
- After all the hairy crabs are processed in turn, clean them and set aside.
- Add ginger, scallions, cooking wine, and light soy sauce to the hairy crabs, mix well, and marinate for about 10 minutes. .
- Chop the garlic cloves, cut the celery into sections, cut the green onions into sections, cut the dried chilies into sections, cut the ginger into strips, Sichuan peppercorns, hot pot base ingredients, and Pixian bean paste and prepare them for later use.
- Put an appropriate amount of starch in the plate and coat the hairy crabs evenly with a layer of starch.
- Heat the pot, pour in an appropriate amount of oil and heat until it is 70% hot. Add the hairy crabs coated in starch and fry until golden brown and crispy. Remove and drain the oil and set aside.
- Put the shells and tongs of the hairy crabs into the oil pan and fry until golden brown, take them out and set aside.
- Leave an appropriate amount of oil in the pot, add garlic cloves, ginger, Sichuan peppercorns and dried chilies and sauté until fragrant.
- Add Pixian bean paste and hot pot base ingredients and stir-fry over low heat until red oil comes out.
- Add the fried hairy crabs and stir-fry for a while.
- Add the celery and green onions and stir-fry evenly.
- Just add an appropriate amount of chicken essence to season before serving.
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Notes
Pixian bean paste and hot pot base are very salty, so you don’t need to add any additional salt when making this spicy crab dish! You can adjust the amount of chili pepper appropriately according to the spiciness of the chili pepper you eat. As you like, you can add a little more konjac and bake it together, it’s also very delicious!