-
Preparation
10 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Fried Milk Crab with Betel Leaves For 4 people
Milk crab 500 gr Betel leaves 10 leaves Perilla 2 sprigs Fried flour 5 tablespoons Turmeric powder 1 teaspoon Common spices a little (Salt/ monosodium glutamate/ seasoning/ ground pepper)
How to choose fresh, delicious milk crab
- To buy fresh, delicious milk crab, you should buy from familiar, reputable places or go to the market early in the morning.
- Hold the milk crab and press its belly with your hand; if it feels firm, those are the good and meaty crabs.
- You should choose the ones that still move actively (for live crabs), with a red-purple belly, green legs, and intact.
- If buying pre-prepared crabs, choose those that feel firm in hand, with intact legs, not discolored or having strange odors.
How to prepare Fried Milk Crab with Betel Leaves
-
Prepare the ingredients
Soak the milk crab in water for about 30 minutes with diluted salt water, then remove the crab’s apron and shell, rinse thoroughly with water once more, and let it drain.
Marinate the milk crab with 1 spoon of turmeric powder, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, and 1/2 teaspoon of monosodium glutamate.
Mix well for the spices to dissolve, then add 5 tablespoons of crispy flour (about 50g) and stir until the crab is coated evenly with flour.
Remove the wilted leaves from the betel leaves and perilla, rinse them clean, and let them drain, then cut into bite-sized pieces about the length of a finger.
-
Fry the crab with betel leaves
Place a pan on the stove over medium heat, and add 200ml of cooking oil to the pan.
Once the oil is hot, add the milk crab and fry for about 5 minutes until both sides are golden.
After the crab has turned golden, add the betel leaves and perilla to the pan and fry for an additional minute, then turn off the heat, remove the crab, and let it drain the oil.
-
Finished Product
Fried milk crab with betel leaves is completed with a delicious and eye-catching flavor, the crab is crispy combined with the characteristic aroma of betel leaves and shiso.
When eating, you will feel the dish melt in your mouth. You can dip it in chili sauce or tomato sauce to enhance the flavor of the dish.
See more:
The dish fried milk crab with betel leaves is completed and fills the kitchen with aroma, the crab is soaked in spices, spicy and fragrant, incredibly addictive. Be quick to save and share so more of your friends can know about this dish!
