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Hong Kong Typhoon Shelter Crab
A classic Hong Kong dish named after the sheltered harbors where fishermen once anchored during storms. This dish features crab stir-fried with a generous amount of crispy fried garlic, chilies, and fermented black beans, offering a delightful balance of savory, spicy, and aromatic flavors.
ð§ ææ
- 1 whole Live Dungeness crab(about 1.5 kg, cleaned and cut into pieces)
- 0.5 cup Cornstarch(for coating)
- 3 cups Neutral oil(for deep-frying)
- 1 cup Garlic(coarsely chopped)
- 2 tbsp Dried chilies(chopped)
- 3 tbsp Fermented black beans(rinsed and chopped)
- 1 cup Panko breadcrumbs
- 0.5 cup Scallions(chopped)
- 0.5 tsp Salt
- 1 tsp Sugar
- 0.5 tsp Ground Sichuan pepper
ðšâð³ äœãæ¹
- 1
Prepare the crab: Clean the live crab and cut it into serving-sized pieces. Pat the crab pieces thoroughly dry with paper towels.
- 2
Coat the crab pieces in cornstarch, ensuring all surfaces are lightly covered. Shake off any excess.
- 3
Heat the neutral oil in a wok or deep pot to 375°F (190°C). Carefully fry the crab pieces in batches until they are golden brown and cooked through, about 3-4 minutes per batch. Remove from oil and drain on paper towels.
- 4
Fry the garlic: Reduce the oil temperature to 250°F (120°C). Place the chopped garlic in a fine-mesh strainer and carefully lower it into the hot oil. Fry slowly, stirring gently, for about 5 minutes until the garlic is foamy and light golden brown. Remove the garlic and drain on paper towels.
- 5
Fry the panko breadcrumbs: Increase the oil temperature to 350°F (175°C). Fry the panko breadcrumbs in the same oil until golden brown, about 2 minutes. Remove and drain on paper towels.
- 6
Prepare the topping: In a bowl, combine the fried garlic, fried breadcrumbs, chopped dried chilies, chopped fermented black beans, chopped scallions, salt, sugar, and ground Sichuan pepper. Mix well.
- 7
Stir-fry: Remove all but 2 tablespoons of oil from the wok. Heat the wok over medium-high heat. Add the fried crab pieces back into the wok. Add the prepared topping mixture and stir-fry quickly for about 1 minute to combine everything. Be careful not to overcook the crab.
- 8
Serve immediately, ensuring the crispy garlic and bean mixture is generously distributed over the crab.
ð¡ ããã®ã³ã
- âEnsure the crab is very dry before coating in cornstarch to prevent oil splattering.
- âFry the garlic slowly to achieve a crispy texture without burning.
- âAdjust the amount of dried chilies to your preferred spice level.
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- Substitute Dungeness crab with mud crabs or other types of crab.
- Shell-on prawns can also be used as a substitute for crab.