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Spiced crispy wild crab is an absolute delight, a must-have for hot summer days. Join PasGo today to learn the art of making this delectable dish.
Wild crab is a familiar ingredient in Vietnamese cuisine. Besides its high nutritional value, the cool nature of crab meat makes it a refreshing choice for summer. Dishes made from wild crab always carry a rustic, simple, and subtly elegant flavor.
Ingredients:
- Fresh wild crab: 1kg
- Roasted peanuts: 50gr
- Tapioca flour: 100gr
- Ripened tamarind: 50gr
- Seasonings: salt, black pepper, sugar, cooking oil, MSG, fish sauce
- Garlic
How to Make Spiced Wild Crab:
Step 1:
- Peel and finely mince garlic.
- Clean the purchased crabs thoroughly under a strong stream of water. Add some ice to keep the crabs still.
- Next, peel off the apron of the crab and wash it thoroughly to reduce the fishy smell. If any crab is relatively large, you can lightly pound it.
- Remove all the barnacles from the crab shell into a small bowl. Separate the hard part of the crab from the body, gently break the shell. As for the body and remaining small legs of the crab, split them in half.
- Marinate the crab with 1/2 tablespoon of black pepper, ½ tablespoon of salt, 1 teaspoon of sugar, 1 teaspoon of MSG, and 1 teaspoon of cooking oil + 1 teaspoon of finely minced garlic.
Step 2:
- Soak tamarind in hot water for about 15 minutes, then mash it, remove the seeds and fibers.
- Next, add 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of fish sauce to the tamarind water. Dissolve evenly and set aside.
- In a small bowl, dissolve tapioca flour in 50ml of filtered water.
Step 3:
- Now, heat cooking oil in a pan, add roasted peanuts, stir quickly, then remove and place them on a plate.
- Next, add fresh cooking oil to the pan, set the heat to medium. Then, sauté pounded garlic until golden, add crab shell pieces, stir-fry, and remove from heat.
- Mix tamarind water, dissolved tapioca flour, and the roasted peanut oil in a pan. Add 1 teaspoon of fish sauce and ½ teaspoon of salt. Then, combine the crab, ensuring the crab body and legs absorb the seasoning evenly.
- Place the pan on medium heat and start cooking. When you see the crab shell turn red, indicating it's cooked, and the tamarind sauce thickens.
Finished Dish:
Spiced wild crab boasts a rich, sweet taste of crab meat, complemented by the savory flavor of fish sauce and the tangy notes of ripe tamarind. The harmonious blend creates an incredibly unique and enticing aroma, making it a dish you'll savor without getting tired.
Once you've tasted it, you'll be unable to forget the delightful and tantalizing flavor of this dish. Spiced wild crab is best enjoyed hot and even more delicious when paired with fresh watercress. Wishing you all success in making this delectable dish!
In terms of nutritional value, 100g of wild crab contains 12.3g of protein, 3.3g of fat, and 2g of carbohydrates, providing 89 calories. The amount of vitamins and minerals, especially calcium, is remarkably high in wild crab. Clearly, wild crab is a significant source of essential protein in our daily meals and an easily accessible food source.
Rural dishes, though simple and rustic, are always favored and chosen by diners for bringing the soul of the countryside into the flavor of each dish. Located on Hoang Quoc Viet Street, Quan Moc Restaurant is the rendezvous for harmonious souls, for those seeking simplicity, and for those desiring dishes with the authentic taste of Vietnamese countryside.
Not only the food but also the restaurant's ambiance exudes a rural charm
Book your table through PasGo to rediscover the flavors of the countryside and enjoy enticing deals from Quan Moc Restaurant.
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Curated by Vuong Hoai - PasGo.vn
