Classic Salt and Pepper Crab (Cua Rang Muoi)
Món truyền thống · Vietnamese
A quintessential Vietnamese seafood dish featuring fresh crab stir-fried with a savory and aromatic salt and pepper mixture, often enhanced with garlic and chili.
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Nguyên liệu
- Live mud crab2 medium
- Garlic4 cloves, minced
- Ginger1 inch piece, minced
- Green onions2, chopped
- Bird's eye chili1-2, thinly sliced (optional)
- Cornstarch1/4 cup
- Salt1 teaspoon
- Black pepper1 teaspoon
- Sugar1/2 teaspoon
- Vegetable oil3 tablespoons
- Lime1, cut into wedges
Các bước
- 1
Clean and prepare the crab: separate the body from the legs, crack the shell slightly to allow flavors to penetrate. Cut the body into 4-6 pieces.
- 2
In a bowl, toss the crab pieces with cornstarch, salt, and black pepper until evenly coated.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the coated crab pieces and stir-fry until they turn bright red and are cooked through, about 5-7 minutes. Remove crab and set aside.
- 4
In the same wok, add a little more oil if needed. Sauté minced garlic, ginger, and sliced chili (if using) until fragrant, about 30 seconds.
- 5
Return the cooked crab to the wok. Add sugar and toss well to combine with the aromatics and coating.
- 6
Stir in chopped green onions. Cook for another minute until everything is well combined and heated through.
- 7
Serve immediately, garnished with extra black pepper and lime wedges on the side.
