How to make crispy salted fried field crab
How to make salted fried field crab that is crispy, with aromatic and rich salt, just right to eat, add a bit of lemon leaves and fried lemongrass for an extremely delicious and attractive dish.
Ingredients
- 350g field crab
- 2 chicken egg yolks
- 10 lemon leaves
- 4-5 lemongrass stalks
- 1 horn chili
- 8-10 garlic cloves, 4 dried onions
- 1 fresh chili
- 150g crispy frying flour
- 3g lion powder (if available)
- Seasonings: fish sauce, MSG, ground pepper
- 10g dried shrimp
- 45g instant rice porridge (instant porridge package or shrimp chips)
- 25g sticky rice
- 12g peeled green beans
- 13g salt grains
- 10g pepper grains
Ingredient Notes
To make salted fried field crab, choose smaller ones for a crispy texture, so it's not too hard to eat.
Instructions
Tips & Notes
How to choose fresh, delicious, meaty field crabs:
Choose a crab that is alive and active. The crab's pincers should not be detached or falling off. Press on the crab's apron, it should feel firm, not flimsy, which means the crab is meaty.
Male crabs have more meat than female crabs, female crabs have more roe than male crabs. To distinguish between male and female crabs, observe the crab's apron. A small apron is a male crab, a larger apron is a female crab. Knowing this will help you be more proactive in choosing crabs to prepare dishes. For example, if you are making salted fried crab or tamarind fried crab, choose male crabs. If you are making crab soup or crab noodles, choose female crabs.
