Home-style Typhoon Shelter Fried Crab

Rinse 1050g of live crabs. Pry open the shell from the rear with the tip of a knife, remove the tail flap, and cut the body in half. Strip away the gills, chop off the claws, cut the body into uniform pieces, and trim small leg tips. Scrape out the stomach sac inside the main shell, and gently crack the large claws with the back of the knife for better flavor absorption.

Take 3 slices of white toast bread and trim off the crusts. Slice each bread piece horizontally in half into two thin layers, cut into thin strips, and then dice finely into rice-grained size crumbs. Transfer to a bowl.

Mince 300g of peeled garlic cloves and chop repeatedly into fine garlic mesh. Transfer the minced garlic into a fine mesh strainer, rinse under running water to wash away sticky garlic juice, and thoroughly squeeze out excess water with your hands.

Pour 1000ml of cooking oil into the wok and heat on high until about 70% hot (approx. 180°C, slight smoke rises). Submerge the strainer filled with dried garlic into the oil to deep fry on high heat. Stir constantly with a ladle until slightly yellow, then boost to high heat to raise oil temperature and force out oil, immediately lifting the strainer. Transfer to a paper-towel-lined tray, spread evenly to absorb extra oil, and let cool.

Using the garlic-infused oil, place the diced bread crumbs in the mesh strainer and deep fry in the oil over low heat. Once the crumbs turn light golden, switch to high heat to raise oil temperature and push out excess oil, lift to drain, and pour onto kitchen paper to cool.

Combine the cooled fried bread crumbs and golden fried garlic in the same tray. Grind 10g of sugar into fine powder with a mortar. Add 2 tsp powdered sugar (10g), 2 tsp seasoned pepper salt (8g), 2 tsp fine red chili powder (8g), and 1 tsp chicken powder (5g). Mix thoroughly with a spoon to form crispy home-style typhoon shelter seasoning crumbs.

Prepare 50g of cornstarch in a bowl. Coat the cut surfaces of each crab piece with starch to lock in moisture and crab roe, and sprinkle a light layer inside the crab shells and claws. Arrange neatly on a tray.

Slice 1 shallot, 1 green chili, and 1 red chili into rings. Place the rings in the mesh strainer and flash-fry in 70% hot oil for 3 seconds, then quickly lift out (for fragrance without fully cooking). Heat oil until smoking hot (over 200°C), then slide the starched crab pieces and shells into the oil to deep fry on high heat. Once the shells turn red, scoop them out first; keep frying the crab body pieces on high heat for another minute until super crispy and fully cooked. Strain, drain oil, turn off heat, and pour out the oil.

Heat a clean wok and add 1 tsp chili oil (5ml). Add 10g raw minced garlic, 10g chopped scallion, and 2 chopped bird's eye chilies. Stir-fry over low heat until fragrant. Add 10g dried chili pieces and 10g fermented black beans, continuing to stir-fry until aromatics releases rich spicy black bean aromas.

Add the fried crab pieces and shells into the wok with aromatics, tossing rapidly. Sprinkle 1 tsp seasoned pepper salt (2g), switch to high heat, and splash 1 tsp light soy sauce (5ml) along the hot wok side to release aroma. Toss briefly to infuse wok hei. Immediately pour in all the prepared typhoon shelter garlic crumbs, along with the flash-fried shallot and pepper rings. Stir-fry rapidly on high heat until the garlic crumbs evenly coat the crab pieces. Turn off heat immediately and plate up onto a large serving dish, piling the golden garlic over the crab.