serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 cup (250 ml) vegetable oil
- 20 garlic cloves, finely chopped
- 1.5 kg blue swimmer crabs, cleaned and roughly chopped into pieces
- 60 g finely chopped eschallots (about 2)
- 30 g finely chopped ginger
- 5 - 8 dried chillies, cut with scissors to 1 cm pieces, to taste
- 1 tbsp fermented black beans, roughly chopped
- 1 tsp salt
- 1 tsp sugar
- 1 spring onion, cut into 5 cm pieces
- 1 tbsp Shaoxing rice wine (optional)
Serves 4-6 as part of a shared meal.
Instructions
1. Heat the vegetable oil in a wok or large saucepan over low-medium heat or to 140˚C. Add the finely chopped garlic and stir with chopsticks (or spatula) continuously to prevent clumping. Fry 3-4 minutes or until just turning light golden. Carefully pour the garlic and oil into a fine sieve strainer set over a heat-proof bowl. Transfer garlic to drain on a paper-towel lined tray.
2. Return the garlic-infused oil to the wok over medium-high heat. Add the crab pieces, in batches and deep-fry until the shells turn a glossy coral red, about 4-5 minutes per batch (be careful as hot oil will spit). Remove with a slotted spoon to a paper-towel lined tray. Strain oil into a heat-proof bowl and reserve.
3. Wipe the wok clean and return to medium-high heat. Add 2 tablespoons reserved oil and add the eschallots and ginger, stirring frequently for 2-3 minutes, or until light golden and crisp. Add the chillies and fermented black beans. Stir-fry for 1 minute and return the crab to the pan with half the fried garlic, salt and sugar. Cook, tossing, for 1 minute, then add the spring onion. Add Shaoxing wine (if using) and taste for seasoning.
4. Transfer the typhoon shelter crab to a serving bowl. Top with the remaining crispy garlic and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
