Fried crab in typhoon shelter is one of the representative famous dishes in Hong Kong.
Nowadays, there are very few chefs who can copy authentic Typhoon Shelter fried crabs. If you go to Hong Kong, you must eat authentic Typhoon Shelter fried crabs!
If you are in Hong Kong, I would recommend Hei Kee, or Cai Lan Food Restaurant in Hung Hom, Kowloon, or Qiaotou Spicy Crab (if you want to be cost-effective, I would recommend Qiaotou Spicy Crab)
In 1884, Hong Kong's first reclaimed refuge was completed in Causeway Bay, attracting import and export ships from all over the world. Hong Kong's typhoon shelter culture was also nurtured in this diversified environment.
To this day, under the leadership of its founder Uncle Xi, a famous typhoon shelter dish at that time,"Typhoon Shelter Fried Spicy Crab", has emerged in Hong Kong and is open to the world.
However, you don't have to spend a lot of money to eat such delicious fried crabs. As long as you choose the right ingredients, you can eat delicious fried crabs in the typhoon shelter at home.
Fried crab in the typhoon shelter
By EmilieFunk
Recipe Recommendations
- crab appropriate amount
- chaotianjiao appropriate amount
- onion appropriate amount
- garlic appropriate amount
- black fermented bean appropriate amount
- yellow wine appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- an hour
- senior
Steps for Fried crab in the typhoon shelter
1
Carefully scrub the crab belly.
2
Turn the crab over and rinse with water.
3
Open the lid of the live crab.
4
Remove the air gills and internal organs, use a clean toothbrush to clean the dirty things inside, and wash them. (These things have a strong fishy smell and are very dirty. Be sure to get rid of them)
5
Cold the oil in a pan, turn on low heat to heat the oil, and pour in the chopped garlic.
6
Fry until the aroma of garlic wafts out.
7
Wait until the garlic becomes crispy and the color changes to yellow in the picture, and you can take it out.
8
Drain the garlic oil and place it in a plate to cool. This process is indispensable. The garlic will slowly turn golden yellow and will become more crispy after cooling.
9
Spread out the garlic in the plate and let it cool quickly, otherwise some of it will soften with the heat.
10
Cut the washed and drained crabs.
11
Put the crab tongs into the pot where the garlic was fried just now and deep-fry, not at high temperature, but at low temperature.
12
Fry until color changes, add crab feet and crab cream and crab meat.
13
Finally, add the crab lid, fry it all until it changes color, and pick up.
14
Pour out the oil in the pan, leave the oil at the bottom of the pan, over low heat, and add in the spring onion, pepper, ginger slices, black fermented bean, and white sugar.
15
Stir fry the ingredients in the pan until the aroma is fragrant and the sugar color becomes slightly yellow.
16
Turn off the heat (to avoid exploding oil) and pour in the rice wine.
17
Fire and wait for the aroma of wine to overflow.
18
Pour in part of the crispy garlic and stir-fry.
19
Pour the fried crabs into the pan and stir well.
20
Season evenly with salt.
21
Keep the heat low and pour a little bit of rice wine around the pan to enhance the aroma.
22
Sprinkle with black pepper to add flavor, then add white pepper to add spicy taste, pour in all the remaining fried garlic and quickly stir well.
23
It's ready to go.Fried crab in the typhoon shelter Make Tips
1 Choose fleshy crabs, male crabs, and female crabs depending on your taste. If you don't like to eat a lot of crab yellow crab cream, you can choose virgin crabs. Don't choose male crabs that have already oiled or overmated. 2 Don't over-fry the garlic. This is the key to the taste. Identify it according to the color in the picture. 3 Wine should choose a wine that has a strong aroma but cannot have other flavors. That is, you can't choose a wine with acid or spice flavors other than the aroma, otherwise you can't attract attention. 4 Salt is the best choice for salt, which can fully express the sweetness of crab meat.