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Recipe details are AI-generated from the video and may contain errors — for reference only.
Finely chop 2 stalks of scallion, mince 3 shallots, crush and mince 3 garlic cloves. Place 10 potato chips into a plastic bag and crush them into fine crumbs with the back of a knife.
Watch out
Pay attention to finger position when mincing shallots and garlic to prevent knife slipping.
Hold the mesh strainer firmly when filtering hot oil to avoid splashing and burns.
Heat 2 tbsp cooking oil in a pan, add minced shallots and garlic. Stir-fry over medium-low heat until light golden and fragrant. Remove from heat, pour through a mesh strainer, and separate the rendered shallot oil from the fried garlic/shallot crisps.
local_fire_departmentMedium-low heat, around 2 minsWatch out
Watch the heat closely when frying garlic
burnt garlic turns bitter and ruins the oil
Be careful when chopping hard crab shell as the knife can slip; hold crab securely.
Clean 1 mud crab: open the top shell (carapace) and cut off the stomach sack inside. Trim the sharp tips off claws and crack the shells with the spine of a knife. Chop the body into 4-6 pieces. Pat dry with paper towels while keeping roe attached, then drizzle with 1 tbsp rice wine.
Watch out
Pat dry gently so you do not rub off the valuable crab roe attached to the body.
Splashing wine into a hot pan creates hot steam; stand back when covering the lid to prevent steam burns.
Heat 2 tbsp rendered shallot oil in a pan. Lightly dredge the roe side of crab pieces in 2 tbsp flour, and place roe side down into the pan to sear. Add claws and carapace. Add 5g dried chili threads, 10g scallions, and 1 tbsp dousu. Pour 3 tbsp rice wine around the edge, cover immediately with lid, and steam on high heat for 2 mins. Uncover, add 1 more tbsp rice wine, cover and steam until the shell turns bright red and crab is cooked through.
local_fire_departmentMedium-high heat, about 3-4 mins in totalWatch out
Dredge the crab roe side with flour before searing
flour acts as a protective shield preventing roe from hardening
In a separate wok or pan, combine remaining 1 tbsp rendered shallot oil, 1 tbsp sesame oil, and 2 tbsp cooking oil. Heat until very hot, then turn off heat.
local_fire_departmentHigh heat until very hot, then offWatch out
Oil must be sufficiently hot before adding dousu
otherwise dousu absorbs oil and turns soggy
Remove the cooked crab pieces from the first pan. On a glass serving platter, place the carapace face down at the base, then stack the body chunks and claws on top to reconstruct the whole crab shape.
Watch out
Freshly cooked crab is extremely hot
use tongs or heat-resistant gloves when plating
Into the hot oil from step 5, add 2 tbsp dousu, 15g dried chili threads, 3 tbsp fried garlic crisps from step 2, 15g scallions, 1 tbsp sugar, and crushed potato chips. Turn heat back on high and stir-fry rapidly with a spatula until golden, crunchy, and aromatic.
local_fire_departmentHigh heat, around 1 minWatch out
Stir constantly on high heat and watch the garlic color closely
overcooking will turn it bitter
Spoon the stir-fried aromatic crispy topping evenly over the arranged crab on the platter until completely covered. The Typhoon Shelter Fried Crab is ready to serve!
Watch out
Spoon hot topping carefully to prevent hot oil droplets from splattering on hands.
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