Typhoon Shelter Crabs


It’s a flurry of flavors that will definitely sweep you off your feet, so hold on tight and dig in.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 8

1 crab
2 tablespoons potato starch
3 cups cooking oil
10 grams red bell pepper
10 grams green bell pepper
10 grams jalapeño pepper
10 grams onion leek
a dash of iodized salt
a dash of chicken powder
1⁄2 teaspoon brown sugar
1 teaspoon rice wine
1 teaspoon sesame oil
3 tablespoons garlic, fried
2 grams coriander, chopped (optional)
1 teaspoon fermented black beans (taosi)

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.
2 Pound the crab parts lightly to allow the flavors to seep into the cracks. Coat the crab lightly with potato starch, and deep- fry at 300°F for 4-5 minutes. Drain, and set the oil aside.
3 Mix the peppers, onion leeks, and taosi in the bowl. Then add the salt, chicken powder, sugar, rice wine, and sesame oil.
4 Heat the pan, and use 1 tablespoon of the oil used to fry the crab. Sauté the mixed ingredients before adding the crab, then stir-fry for 1-2 minutes in high heat.
5 Arrange the crab on a plate and garnish with fried garlic and coriander. Serve immediately.

Recipe by Chef Joel Aroy of King Chef
Photography by Miguel Nacianceno
Shot on location at King Chef Seafood Restaurant – Banawe

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.