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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vietnamese roasted crab in salt crust. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This is THE BIGGEST ALASKAN KING CRAB ever cooked in Vietnam for sure. Vietnam imports a large amount of Alaskan king crabs for their internal use. Known as a delicious and nutritious dish, roasted crab with tamarind sauce is not only a must-have dish on It is quite simple to cook the dish with the main ingredients of crab, tamarind, chili, salt and sugar.

Vietnamese Roasted Crab in Salt Crust is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vietnamese Roasted Crab in Salt Crust is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vietnamese roasted crab in salt crust using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vietnamese Roasted Crab in Salt Crust:
  1. Take 4 whole fresh crabs
  2. Get 5-6 cloves garlic, minced
  3. Get 1/2 teaspoon salt
  4. Take 3 teaspoons sugar
  5. Prepare 1 teaspoon seasoning powder
  6. Prepare 3 teaspoons sesame oil
  7. Make ready 2 teaspoons oyster sauce
  8. Make ready 3 teaspoons vinegar
  9. Prepare 1/2 teaspoon black pepper
  10. Take 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. Prepare 5 roots lemongrass
  13. Make ready 3 cayenne peppers
  14. Make ready 1 knob knob ginger

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter is one of popular chinese style crab cooking recipe. Called salt crusting, the technique works by combining water and kosher salt to create a thick, clay-like paste, says Michael Sullivan, an expert chef at Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan.

Steps 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.

Fill chicken cavity with sliced shallots and orange pieces. Chả Lụa (Vietnamese Ham aka Vietnamese Pork Roll). Chả Ốc (Vietnamese Ham with I usually cook crabs in large portion and the skillet is not big enough for all the crabs, therefore, I Switch from roast or bake to broil and cook for a couple more minutes until crabs have a nice golden brown crust. Salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white), before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner.

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