Vietnamese Roasted Crab in Salt Crust
Vietnamese Roasted Crab in Salt Crust

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, vietnamese roasted crab in salt crust. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vietnamese Roasted Crab in Salt Crust is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Vietnamese Roasted Crab in Salt Crust is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have vietnamese roasted crab in salt crust using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vietnamese Roasted Crab in Salt Crust:
  1. Make ready 4 whole fresh crabs
  2. Take 5-6 cloves garlic, minced
  3. Take 1/2 teaspoon salt
  4. Take 3 teaspoons sugar
  5. Take 1 teaspoon seasoning powder
  6. Prepare 3 teaspoons sesame oil
  7. Take 2 teaspoons oyster sauce
  8. Get 3 teaspoons vinegar
  9. Take 1/2 teaspoon black pepper
  10. Get Some cooking oil or fat
  11. Make ready How to make salt mixture: rice, glutinous rice, peeled mung beans, 1 pinch of roasted coarse sea salt, pound and sieve in advance and set aside in a jar to use later in other roasted salt recipes
  12. Make ready 5 roots lemongrass
  13. Take 3 cayenne peppers
  14. Make ready 1 knob knob ginger
Instructions to make Vietnamese Roasted Crab in Salt Crust:
  1. Slice cayenne pepper and lemon grass, julienne ginger, fry all in boiling cooking oil until golden brown, drain oil and set aside.
  2. Rinse crabs, lift and detach the carapace (outer shell) and set aside. Discard the abdomen and gills. Pound the big claws. Crack crabs into halves.
  3. Mix all the spices together: vinegar, sugar, salt, oyster sauce, sesame oil, seasoning powder, black pepper, minced garlic.
  4. Put a skillet over the heat (a small and deep pot can help save oil/fat), wait until the oil/fat really boils, add pieces of crabs in and fry until fully cooked then transfer to a paper towel-lined plate.
  5. Use a big skillet, add some cooking oil or fat, heat until it really boils, add the spice mixture in step 3 in and toss evenly then pour the fried crabs into the skillet and stir thoroughly until spices are fully absorbed, stir-fry over high heat in about 10 minutes then turn off the heat.
  6. Add fried lemon grass, ginger, cayenne pepper and previously processed salt to shake well together. Finally, transfer to a serving plate and garnish with lettuce and cucumber. Served with salt, sugar, black pepper and lime dipping sauce. Or mix chili sauce to dip as desired.

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