Crispy Fried Crabs (Kkanpunggi)
Spicy-Sweet & Crispy Kkanpunggi: An Exquisite Crab Dish You Can Make at Home!
Looking for a special dish to complement your Christmas feast or a celebratory meal? Today, I’m thrilled to share my signature recipe for ‘Kkanpunggi,’ a beloved Korean-Chinese dish featuring delicious crab. Using pre-cut crab makes this recipe incredibly approachable for home cooks. The irresistible sweet and spicy glaze coats the perfectly crispy fried crab, creating a flavor explosion that your whole family will adore. My husband absolutely loved it and gave it two thumbs up!
Main Ingredients- 1 pack pre-cut crabs (approx. 400-500g)
- 1 stalk green onion
- 4 small red chilies (e.g., Cheongyang peppers)
- A few dried red chilies (e.g., Vietnamese chilies)
- 1/2 onion
- Generous amount of frying powder (for coating crab)
Kkanpunggi Sauce- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (like Mirin or Cheongju)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic (instead of steamed garlic)
- Pinch of black pepper
- Pinch of toasted sesame seeds
- Ample cooking oil (for deep frying)
- 2 Tbsp canola oil (for stir-frying the sauce)
- 5 Tbsp soy sauce
- 2 Tbsp cooking wine (like Mirin or Cheongju)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic (instead of steamed garlic)
- Pinch of black pepper
- Pinch of toasted sesame seeds
- Ample cooking oil (for deep frying)
- 2 Tbsp canola oil (for stir-frying the sauce)
Cooking Instructions
Step 1
Rinse the pre-cut crabs thoroughly under running water. If the shells are tough or the pieces are large, cut them into bite-sized pieces (2-3 segments). This preparation makes the sauce adhere better and eating easier.
Step 2
Coat the prepared crabs evenly with frying powder. Coating the crabs prevents moisture loss during frying, ensuring a crispier texture. You can easily coat them by placing the powder and crabs in a bag and shaking.
Step 3
In a deep pot or wok, heat a generous amount of cooking oil over medium-high heat to about 170-180°C (340-350°F). Once the oil is hot, carefully add the coated crabs and reduce the heat to medium. Fry for about 5-7 minutes until the crabs are golden brown and crispy. Flip them occasionally to ensure even cooking.
Step 4
Transfer the perfectly fried crabs to a wire rack or a plate lined with paper towels to drain excess oil. This step is crucial for maintaining their crispiness. Let them rest while you prepare the sauce.
Step 5
In a Chinese wok or a large skillet, heat 2 tablespoons of canola oil over high heat. Add the chopped green onions, sliced red chilies, and dried red chilies. Stir-fry quickly until fragrant, infusing the oil with aromatic flavors. This forms the delicious base for your Kkanpunggi sauce.
Step 6
Once the aromatics are fragrant, add the soy sauce, cooking wine, oligosaccharide, minced garlic, and black pepper. Stir everything together quickly to create the sauce. Keep the heat on high.
Step 7
When the sauce begins to bubble, add the drained fried crabs. Stir-fry vigorously over high heat for 1-2 minutes, ensuring that the sauce evenly coats every piece of crab. The goal is to achieve a sticky glaze without excess liquid, keeping the crabs wonderfully crisp.
Step 8
Transfer the finished Kkanpunggi to a serving plate and sprinkle generously with toasted sesame seeds. The delightful combination of crispy texture and sweet-spicy flavor makes this an excellent appetizer or a satisfying main dish for any meal.
Step 9
On special occasions like today, pair this Kkanpunggi with steak for an even more luxurious dining experience! We thoroughly enjoyed this delicious crab dish. Its appealing presentation and fantastic taste made our meal truly memorable.
