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Typhoon Shelter Fried Crab

Name: Typhoon Shelter Fried Crab
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: crab; Garlic; breadcrumbs; cornstarch; fermented black beans; dried red chilies; scallion; Maggi liquid seasoning; curry powder; cooking wine; Salt; Cooking oil

groups3 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 15 minsscheduleTotal: 35 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningShellfishwarningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:03

Place 300g minced garlic in a fine strainer and rinse thoroughly under running water to remove the sticky juice until the water runs clear
Drain and pat dry with paper towels until completely moisture-free

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Watch out

If the garlic juice is not completely washed off or dried, it will stick to the pan and burn easily, turning bitter.

Ingredients:Garlic

Tools:colander/strainerpaper towel

Preparation

00:00:20

Place 750g chopped crab pieces into a bowl
Add 10ml Maggi seasoning sauce, 3g salt, 5g curry powder, and 15ml cooking wine
Mix well with hands until evenly seasoned

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Watch out

Crab naturally contains salt, so use very little soy sauce and salt, otherwise, the final dish will be overly salty.

Ingredients:crab (750 g)Maggi liquid seasoning (10 ml)Salt (3 g)curry powder (5 g)cooking wine (15 ml)

Tools:mixing bowl

Active Cooking

00:00:40

warningStay safe

Be careful when adding garlic into hot oil to prevent oil splatters and burns.

Heat 500ml oil in a wok to medium-low heat (120°C)
Turn off heat momentarily, add dry minced garlic, then resume low heat and fry gently for about 8 minutes
Stir continuously until golden, crispy, and dry
Drain on paper towels

local_fire_departmentMedium-low heat (120°C) then low heat, about 8 minutes

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Watch out

Oil temperature must remain low

High heat will scorch the garlic instantly, making it black and bitter

Ingredients:Cooking oil (500 ml)Garlic (300 g)

Tools:skimmerwok

Preparation

00:01:33

Add 50g dry cornstarch to the marinated crab
Toss and shake the bowl vigorously until every piece of crab meat and shell is evenly coated with a thin layer of dry starch

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Watch out

Must use dry starch to lock in moisture during deep-frying

Water starch will not yield crispiness

Ingredients:crabcornstarch (50 g)

Tools:mixing bowl

Active Cooking

00:01:51

warningStay safe

Oil is extremely hot during frying; slide crab pieces in gently to avoid hot oil splashes.

Reheat oil to medium-high (180°C)
Keep high heat, fry crab shells first until bright red
Add crab pieces and deep fry for about 3 minutes until cooked through and crispy on the outside
Scoop out and drain

local_fire_departmentMedium-high heat (180°C) high heat, about 3 minutes

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Watch out

Maintain high heat and oil temperature

Low temperature will cause the coating to fall off and absorb oil, making the meat dry

Ingredients:Cooking oilcrab

Tools:skimmerwok

Active Cooking

00:03:12

In a clean wok, add 15ml cooking oil and 150g breadcrumbs
Stir-fry over low heat continuously for about 4 minutes until completely dehydrated, crispy, and lightly golden

local_fire_departmentLow heat, about 4 minutes

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Watch out

Must stir-fry constantly on low heat to dehydrate

High heat or stopping stirring will cause breadcrumbs to burn

Ingredients:Cooking oil (15 ml)breadcrumbs (150 g)

Tools:wooden spatulawok

Active Cooking

00:03:58

Wipe wok clean, add 15ml oil
Saute 20g fermented black beans over medium-low heat until fragrant
Add 10g dried red chilies and 30g scallions
Stir-fry rapidly for 30 seconds

local_fire_departmentMedium-low heat, about 30 seconds

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Watch out

Stir-fry dried chilies quickly

They will burn quickly and taste bitter if overheated

Ingredients:Cooking oil (15 ml)fermented black beans (20 g)dried red chilies (10 g)scallion (30 g)

Tools:wok

Active Cooking

00:04:08

Turn heat to high, add fried crab pieces, splash 15ml cooking wine along the rim, add 2g salt and toss
Immediately pour in fried garlic and breadcrumbs, toss rapidly over high heat for 20 seconds until evenly coated
Plate
Place crab shells on top and brush with a little oil for shine

local_fire_departmentHigh heat, about 20 seconds

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Watch out

Toss rapidly over high heat and serve immediately

Leaving breadcrumbs in the wok too long will cause them to lose crispness

Ingredients:crabcooking wine (15 ml)Salt (2 g)GarlicbreadcrumbsCooking oil

Tools:platterwok