Fried crabs are a common Chinese dish, seen on the menus of many neighborhood restaurants and prepared on a regular basis in homes for family dinners or special occasions. Mixing the intense, bold flavor of fried crab with a sweet and spicy sauce made of hot chili sauce and plum paste, fried crabs with spicy is a dish that will leave dinner guests or family members begging for more. Serve with a crisp green salad, a bowl of steamed white rice and a glass of chilled dry whine wine or Chinese beer.
Instructions
1. Blending the yellow bean paste, plum paste, hot chili sauce and sesame oil together to make the spicy Sichuan sauce. Set aside until needed
2. Shell the crabs and scrub them clean with a dedicated sponge. Chop the crabs into 4 pieces, separating the claws as you go. Lightly crack the claws.
3. Combine the shallots, ginger, garlic and red chilies in a mortar and grind together with the pestle. Heat a large saucepan and add 2 tbsp. lard. Add the shallot mixture and fry for 3 to 5 minutes or until fragrant. Add the reserved Sichuan sauce and add the water, sugar, vinegar, MSG, salt and soy sauce. Bring to the boil.
4. Add the crabs to the saucepan. Cover and cook for 12 to 15 minutes or until the crabs begin to change color. Add the beaten egg, spring onions and vegetable oil to the saucepan. Cook for an additional 2 to 3 minutes.
5. Stir the mixture to combine and transfer to a large serving dish, pouring the sauce over the top of the crab. Serve immediately.
Tags: Sichuan sauce, chili sauce, minutes until, plum paste, spicy Sichuan