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
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)
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.
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.