粵式椒鹽螃蟹 | Chinese Fried Crab: Cantonese Style Pepper Salt Fried Crab

Today we are sharing how to cook the famous Cantonese style fried crab with pepper salt. The key to our perfect crab is to double fry the crab with a lightly coated flour. Our homemade pepper salt is a great combination with the chili without overpowering the sweetness of the live crabs.

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Ingredients Used:
Crab - 2
Chopped Green Chili - 6 Pieces
Minced Garlic - 5
Corn Flour - 4 Tbsp
Frying Peanut Oil

Steps:
Prep the Crabs
1. Wash and clean the crabs
2. Chop off the claws and lightly crab the claws with a crab cracker or the back of the knife
3. Open up the shells and clean out any inedible parts (Save the shells for steaming)
4. Cut off the legs
5. Further cut the legs smaller at the joints
6. Cut the body of the crab to smaller pieces
7. Add cornflour to the prep crabs and event coat the crab

Fry:
1. Heat up a pot of frying oil to 350F (180C)
2. Add in the crab and fry for 2 min
3. Flip the crab to avoid the crab from sticking together
4. Take out the crab and reheat the oil to 350F
5. Fry the crab for the second time for 30 seconds

Cook:
1. In a clean wok, add 2 tbsp of oil
2, Add green chili and garlic and stir-fried until fragrant
3. Add the crab
4. With a clean hand, slowly sprinkle the pepper salt over the crab and stir fry with the other hand
5. Tunr to high heat and cook stir fry for 2 min

Steam:
1. Steam the crab shells over high heat for 6 minutes


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