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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
If you are a fan of fried dishes, then what are you waiting for? Take a few minutes to check out the delicious crispy “crab” dish that is loved by many with TasteVN! The crunchy, sweet flavor of the crab will surely make you reluctant to part with it! Let’s get cooking and show off your skills!
Ingredients for Crispy Crab Serves 4 people
Crab 200 gr Betel leaves 80 gr Crispy flour 4 tablespoons Cooking oil 100 ml
How to choose fresh and delicious ingredients
How to choose fresh and quality crab
- Quality crab typically has a small size, with a dull gray shell, especially the crab is still alive, and its legs are strong, not broken.
- Gently press the abdomen part; if bubbles rise, it means the crab is fresh, otherwise, if the crab stops moving and the abdomen is soft, it means the crab is dead.
- It’s advisable to limit buying crabs that emit an unusual fishy smell, and if the eyes have turned red, that means the crab has been kept for too long and should not be eaten.
How to choose, where to buy quality crispy frying flour
- Quality crispy frying flour is flour that is yellowish-white, without any other unusual impurities.
- Additionally, the flour should be dry; when touched, it should not be too soft or crumbly, and it should not emit any strange odors.
- You can easily find crispy frying flour at markets, supermarkets, or at TasteVN stores with branches near your home!
- Furthermore, for more convenience, you can also visit e-commerce sites or directly at the website bachhoaxanh.com to place an order.
How to choose fresh and delicious betel leaves
- Fresh and delicious betel leaves are typically large, uniform in size, and have a thick texture with a dark green color.
- Additionally, choose betel leaves that are intact, not too torn or infested with pests.
- Limit buying betel leaves that have turned too dark green and are hard and brittle, as these are old betel leaves and will not taste good.
How to make Crispy Ram
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Prepare the ingredients
First, with 200g of ram you bought, wash it a few times with water until clean, then let it drain. Next, use your hands to remove the shell and belly, while using scissors to cut off the legs.
For the betel leaves, remove any wilted or damaged leaves, then wash them 1 – 2 times with clean water, let them drain, and use a knife to finely chop.
How to clean ram properly
- Method 1: You can soak the ram in rice washing water for a few minutes, then rinse it 2 – 3 times with clean water and let it drain.
- Method 2: To make it easier to remove the ram’s shell, you can place the ram in a pot or bowl, cover it, and then place it in the freezer refrigerator for 15 – 20 minutes.
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Fry the betel leaves
You place a pot on the stove with 100ml of cooking oil and heat it over medium heat. When the oil is hot (about 230 degrees Celsius), add all the sliced betel leaves, use chopsticks to stir evenly, and fry for about 2 – 3 minutes.
When the betel leaves turn a darker green and are also golden and crispy, you turn off the heat, use a slotted spoon to take them out onto a plate to drain the oil.
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Fry the crabs
You take a bowl and add the drained crabs along with 4 tablespoons of crispy frying flour, using chopsticks to stir well so that the crabs are coated with the flour.
Then, with the same pot used to fry the betel leaves, you continue to heat it over medium heat. When the oil is bubbling, add all the marinated crabs and fry for about 7 – 10 minutes.
When the crabs turn golden and crispy, you turn off the heat, use a slotted spoon to take the crabs out onto the betel leaves and enjoy!
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Final Product
Deep-fried crab with its eye-catching yellow color and fresh betel leaves truly makes a strong impression.
Moreover, once the crab is coated in crispy batter, its appeal and flavor are significantly enhanced. Dipping it in chili sauce is absolutely delicious.
See more:
So, you have just learned the how to make crispy deep-fried crab that is delicious and appealing with flavors that make anyone who tries it reluctant to leave it. Stay tuned for more exciting articles from TasteVN!
