Juicy crabs with a crispy flavorful coating? Only the foodies of Hong Kong could improve on perfection.
Preparation time: 10 minutes
Cooking time: 10 minutes
1 1⁄2 teaspoons salt
1⁄4 teaspoon chicken powder
1⁄2 teaspoon sesame oil
1⁄2 teaspoon black pepper, ground
1⁄4 cup water
1⁄4 cup potato starch
2 tablespoons garlic, fried
2 grams coriander, chopped (optional)
1. Wash the crabs. Pull the top shell off the body. remove the spongy gills and wash thoroughly. Cut off the claws, and cut the rest of the crab into 4 pieces. Pound the crab parts lightly to allow the flavors to seep into the cracks.
2. Mix the salt, chicken powder, sesame oil, black pepper, water, and egg into the mixing bowl. Add the potato starch, and mix thoroughly until free of lumps.
3. Add the crab to the mixture, then coat. Deep-fry at 300°F for 4-5 minutes, and drain.
4. Arrange in a plate, sprinkling the fried garlic on top of the crab. garnish with coriander, and serve hot.
Recipe by Chef Joel Aroy of King Chef
Photography by Miguel Nacianceno
This recipe was originally published in the June-July 2017 issue of Breakfast Magazine.