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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Fried crab with pepper leaves stir-fried is an extremely delicious dish, due to the crunchiness and rich flavor of fresh river crabs. This is a perfect choice for weekend parties that need an unusual dish. Today, let’s cook with Tastetutorial.com to make this delicious dish for a more appealing gathering!
Ingredients for Fried Crab with Pepper Leaves For 5 servings
Crab 300 gr Pepper leaves 10 leaves Lemongrass 3 stalks Chili 1 piece Tapioca flour 100 gr Cooking oil 50 ml Common seasoning a little (salt/MSG/seasoning powder)
How to choose fresh ingredients
How to choose fresh crab
- Choose crabs that are still alive and healthy, moving quickly.
- It is advisable to choose female crabs as they have more roe. You should hold the crab, turn it over to check the shell; if it has a large shell and is oval-shaped, it is a female crab.
- Do not choose crabs that are sluggish, moving slowly, or even dead as they will not be fresh.
How to choose fresh pepper leaves
- You should choose leaves that are dark green, not too old and not too young, with a shiny underside and no black spots or yellowing.
- Choose leaves that are still fresh, intact or whole.
- Avoid buying withered or crushed leaves.
How to prepare roasted crab with betel leaves
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Prepare the crab
Wash the crab thoroughly under running water, using a brush to scrub off any dirt and mud, rinse again, and remove the apron and shell.
After cleaning the crab, toss it with a little salt and rinse again with water to ensure it is completely clean.
Tip: Since crabs are quite harmless and rarely pinch, you can wash them without worry.
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Prepare other ingredients
Wash the betel leaves and let them drain, then cut them into small pieces about half the thickness of a finger. Remove the stems from the chili peppers, wash them thoroughly, and slice them into rings.
Tip: You can increase or decrease the amount of betel leaves according to your family’s taste.Wash the lemongrass, split it in half, and shred it into thin strips. The thinner you shred the lemongrass, the tastier the dish will be.
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Breading and frying ram
Pour 100 grams of tapioca flour into a bowl or plate. Place each ram on top and roll the flour over each ram so that the flour coats the outside evenly. Continue like this until all the ram is prepared.
Heat a pan on the stove and add 50ml of cooking oil, heat it up. Add the floured ram into the pan and fry until the ram turns a beautiful golden color. Remove the ram and let it drain the oil.
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Fried shrimp with betel leaves and lemongrass
Pour out some cooking oil from the pan, leaving about 2 tablespoons of oil. Add the betel leaves and stir quickly, then place them on a plate. Next, add the shredded lemongrass to the pan and fry until the lemongrass is crispy and has a beautiful golden color.
Next, transfer the lemongrass to a plate and pour the shrimp back into the pan to fry. Add 1 teaspoon of seasoning and 1/2 teaspoon of monosodium glutamate, stirring well to ensure the shrimp absorbs the seasoning.
Finally, add the betel leaves and lemongrass back into the shrimp pan, stir well, and turn off the heat. When serving on a plate, place the lemongrass at the bottom, then add the shrimp and betel leaves on top, garnishing with sliced chili to complete the dish.
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Final product
The fried shrimp with betel leaves is best enjoyed with chili sauce. The shrimp is golden and crispy, with a delicious fatty layer combined with the fragrant flavors of betel leaves and lemongrass. This is surely a great choice for a weekend meal with family and friends!
Information about the ram
- The ram looks similar to the freshwater crab but is larger, with bigger claws and legs.
- The ram is smaller than the freshwater crab and is not as aggressive, so when buying, you can choose carefully without fear of getting pinched.
- The ram has a thin shell, a flattened body, a lot of roe, and sweet, fatty meat.
- The ram has high nutritional value and is preferred by food enthusiasts over the freshwater crab due to its abundant roe, sweet, and fatty meat.
- Unlike the freshwater crab, which must have its shell removed when eaten or must be minced, the ram’s shell is softer, so when eating, you can chew the entire ram shell.
See more:
Thus, the dish ram sautéed with wild betel leaves has been completed with extremely simple steps that bring freshness to the weekend gathering with family. Tastetutorial.com wishes you success.
* Refer to the recipe and images from the Youtube channel Bếp Nhà Bống.
