Crispy Stir-Fried Mud Crab: A Delectable Delicacy
Crispy Stir-Fried Mud Crab
This is a unique dish made by deep-frying live mud crabs whole and then stir-frying them. The crabs are crispy on the outside and tender on the inside, complemented by a sweet and spicy sauce, making it an excellent accompaniment to drinks or a side dish for rice. Create a special mealtime with fresh mud crabs caught from the market!
Main Ingredients- 500g fresh mud crabs
- 1 red chili pepper
- 1 green chili pepper
- 1/4 onion
- 5 stalks of green onions (scallions)
- 1/3 cup olive oil (for frying)
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 2 Tbsp cornstarch
Seasoning Sauce- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 1/2 tsp ginger wine
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 tsp minced garlic
- Pinch of black pepper
- 1/2 tsp oyster sauce
- 1 Tbsp oligodang (corn syrup)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 1/2 tsp ginger wine
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 tsp minced garlic
- Pinch of black pepper
- 1/2 tsp oyster sauce
- 1 Tbsp oligodang (corn syrup)
Cooking Instructions
Step 1
First, prepare about 500g of fresh mud crabs. It’s best to choose ones that are actively moving when you buy them at the market to ensure their freshness.
Step 2
Since mud crabs live in muddy habitats, soak them in lightly salted cold water for about 10 minutes to help them expel any remaining mud.
Step 3
Rinse the soaked mud crabs thoroughly under running water to remove any debris. Using a small brush to scrub them gently will ensure they are extra clean.
Step 4
Prepare the vegetables. Slice the red and green chili peppers diagonally after removing the seeds. Julienne the onion and cut the green onions into approximately 1cm pieces.
Step 5
In a separate bowl, combine all the seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp plum extract, 1/2 tsp ginger wine, 1 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 tsp minced garlic, a pinch of black pepper, 1/2 tsp oyster sauce, and 1 Tbsp oligodang. Mix well to create the seasoning sauce.
Step 6
Place 2 tablespoons of cornstarch into a resealable bag or a wide bowl.
Step 7
Add the cleaned mud crabs to the cornstarch. Seal the bag and shake well, or cover the bowl and shake to coat each crab evenly with the cornstarch. This creates a light coating for crispiness.
Step 8
The crabs, now coated in cornstarch, will fry up to a delightful crisp.
Step 9
Heat about 1/3 cup of olive oil in a deep pan over medium heat. Once the oil is hot enough, it’s ready for frying.
Step 10
Carefully add the cornstarch-coated mud crabs to the hot oil. Fry them until they are crispy, almost like deep-frying. Avoid overcrowding the pan, as this can lower the oil temperature.
Step 11
Stir-fry the crabs for about 3-4 minutes until they are golden brown and crispy. Flip them occasionally to ensure even cooking. Once fried, transfer the crabs to a plate lined with paper towels to drain excess oil.
Step 12
Return the fried crabs to the pan. Add the prepared vegetables (red chili, green chili, and onion) and stir-fry them with the crabs. Cook just until the vegetables are slightly softened.
Step 13
Mix everything together well so the vegetables are evenly distributed with the crabs. Be careful not to overcook the vegetables, maintaining some of their crispness.
Step 14
Pour in the pre-made seasoning sauce. Reduce the heat to low and stir-fry everything together until well combined and coated with the sauce. Stir quickly to prevent the sauce from burning.
Step 15
Once all ingredients are well mixed with the sauce, turn off the heat. Sprinkle with sesame seeds and drizzle with sesame oil for a finishing touch. The aroma of sesame oil and seeds adds a wonderful fragrance.
Step 16
Your delicious stir-fried mud crab is ready! The combination of the savory, slightly saucy coating and the crispy crabs is delightful. Their rich, nutty flavor is perfect as a snack with drinks or as a flavorful side dish for rice.
