Sweet and Spicy Chili Crab
[A Delicious Crab Dish] How to Make Crispy Fried Crab with Chili Sauce
Make this when you want to enjoy crab in a special way! It’s so delicious that it’s perfect for entertaining guests. This dish features crispy fried crab coated in a sweet and spicy chili sauce, making it a crowd-pleaser for all ages.
Crab Preparation- 2 fresh crabs
- Cornstarch or potato starch, enough for coating
Sweet & Spicy Chili Sauce- 1 Tbsp sugar (granulated or brown)
- 2 Tbsp soy sauce
- 4 Tbsp rice wine (mirin or sake)
- 4 Tbsp store-bought chili sauce (like Sriracha or a sweet chili sauce)
- 2 dried red chilies (or 2-3 dried chili peppers)
- 1 Tbsp fish sauce
- 1 Tbsp sugar (granulated or brown)
- 2 Tbsp soy sauce
- 4 Tbsp rice wine (mirin or sake)
- 4 Tbsp store-bought chili sauce (like Sriracha or a sweet chili sauce)
- 2 dried red chilies (or 2-3 dried chili peppers)
- 1 Tbsp fish sauce
Cooking Instructions
Step 1
First, thoroughly wash the 2 fresh crabs under running water. Remove any dirt from the shells and clean the crevices between the legs. After washing, it’s crucial to pat the crabs completely dry with paper towels or a clean cloth. This step is important because excess moisture can cause the oil to splatter dangerously when frying.
Step 2
Prepare a generous amount of cornstarch or potato starch on a wide plate or in a bowl. Evenly coat the cleaned crabs with the starch, ensuring all surfaces are lightly covered. You can gently shake the crabs or lightly pat them to distribute the starch evenly. This coating will help achieve a wonderfully crispy texture when fried.
Step 3
In a deep pot or wok, heat enough cooking oil to about 170°C (340°F). Carefully add the starch-coated crabs to the hot oil. Fry the crabs over medium heat until they are cooked through. For an extra crispy finish, I often fry them twice. Remove the crabs after the first fry, increase the oil temperature, and fry them again. This double-frying method results in a significantly crispier texture. (Fry for about 2-3 minutes, twice).
Step 4
**Now, let’s make the delicious sweet and spicy chili sauce.** In a small saucepan or skillet, add 1 tablespoon of sugar.
Step 5
Next, add 2 tablespoons of soy sauce.
Step 6
Pour in 4 tablespoons of rice wine (such as mirin or sake). The rice wine helps to remove any ‘fishy’ odors and adds a subtle depth to the sauce.
Step 7
Add 1 tablespoon of fish sauce for an extra layer of savory umami.
Step 8
Add 4 tablespoons of store-bought chili sauce for that signature sweet and slightly spicy kick. Adjust the amount based on your preferred level of spice.
Step 9
Finally, add 2 dried red chilies, broken into pieces. If you like it spicier, you can use dried chili peppers or remove the seeds from the chilies to control the heat level. (Optional)
Step 10
Stir all the sauce ingredients together well. Bring the sauce to a gentle simmer over low heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
Step 11
Once the sauce is simmering, carefully add the fried crabs to the pan. Toss them quickly over high heat to coat the crabs thoroughly with the sauce. Cooking quickly over high heat helps maintain the crispiness of the fried crab.
Step 12
Continue to stir-fry for about 1-2 minutes, or until the sauce has thickened and evenly coated the crabs. Transfer to a serving plate and garnish with lemon wedges for a touch of freshness. This chili crab is wonderful as a main dish or as a savory snack with drinks. Even though it contains chili sauce, it’s not overly spicy and is often enjoyed by children!
