Fried Chilli Crabs
Dive into the exquisite flavors of **Fried Chilli Crabs**, an irresistible seafood dish that blends crispy textures with bold, spicy-sweet sauces. This recipe takes fresh crabs, lightly coated in cornstarch and fried to golden perfection, before being tossed in a fragrant sauce made with garlic, ginger, red chilies, and a medley of savory condiments like soy, oyster, and chili sauces. A touch of tomato ketchup lends a subtle sweetness, while a cornstarch slurry creates a glossy, luscious consistency. Perfectly balanced and bursting with flavor, these chilli crabs are ideal when paired with steamed rice or crusty bread to soak up every bite of the delectable sauce. Ready in just 35 minutes, this dish is a must-try for seafood lovers seeking a fiery yet satisfying culinary experience!
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Recipe Information
Ingredients
- 4 pieces Fresh crabs (cleaned and halved)
- 1 cup Cornstarch
- 3 cups Vegetable oil (for frying)
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 4 pieces Red chilies (finely chopped)
- 0.5 cup Tomato ketchup
- 2 tablespoons Chili sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 0.25 cup Water
- 1 serving Cornstarch slurry (mix 1 tsp cornstarch with 2 tbsp water)
- 2 stalks Green onions (chopped for garnish)
Instructions
Clean the crabs thoroughly and cut them in half. Crack the claws slightly using the back of a knife for easier eating.
Pat the crab pieces dry with a paper towel and coat them evenly with cornstarch.
Heat 3 cups of vegetable oil in a large wok or deep pan over medium-high heat. Fry the crabs in batches until golden and slightly crispy, about 4 minutes per batch. Remove from the oil and drain on paper towels.
In the same wok, remove excess oil, leaving about 2 tablespoons for cooking. Heat over medium heat.
Add minced garlic, grated ginger, and chopped red chilies to the wok. Stir-fry for about 1 minute until fragrant.
Mix the tomato ketchup, chili sauce, oyster sauce, soy sauce, sugar, and water in a small bowl. Pour this sauce mixture into the wok and stir well.
Let the sauce simmer for 2-3 minutes, then add the cornstarch slurry to thicken the sauce. Stir until the sauce becomes glossy.
Return the fried crabs to the wok and toss them in the sauce to coat evenly. Cook for 2 more minutes to ensure the crabs absorb the flavors.
Transfer the fried chilli crabs to a serving plate and garnish with chopped green onions.
Serve immediately with steamed rice or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 5787 mg | 252% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 38.4 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
