Spicy Crab (Xiang La Xie)
Classic Sichuan-style spicy crab with tender meat perfectly infused with mala fragrance. Bright red and aromatic, it's an irresistible banquet dish.
Ingredients
15 items- Crabs (blue swimmer or mud crab) 2 (about 600g)
- Ginger 10g
- Garlic 20g
- Dried chilies 15g
- Sichuan peppercorns 5g
- Spring onions 2
- Cornstarch as needed
- Cooking oil 300ml (about 50ml consumed)
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Chili bean paste (doubanjiang) 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Water (or beer) 50ml
Nutrition
Steps （9 steps）
Clean the crabs thoroughly with a brush. Open the shell, remove gills, stomach, and intestines. Chop off the claws and crack them with the back of a knife. Cut the body into four pieces. Crack the claws lightly to allow better flavor absorption. Place in a bowl, add 1 tbsp cooking wine and a pinch of white pepper, marinate for 10 minutes.
Spread cornstarch on a plate. Coat each crab piece (including inner shell) evenly with a thin layer of starch, shaking off excess. Set aside.
Pour enough oil into a wok and heat to 180°C (bubbles form rapidly when chopsticks are inserted). Gently add the coated crab pieces and fry over medium-high heat for about 2 minutes until the shells turn red. Remove and drain. Reheat oil to 200°C and fry again for 30 seconds until crispy. Remove and set aside.
Leave about 2 tbsp oil in the wok. Add ginger slices, garlic, dried chili sections, and Sichuan peppercorns. Stir-fry over low heat until fragrant (about 1 minute). Be careful not to burn the chilies.
Turn to medium heat, add 1 tbsp chili bean paste, and stir-fry until red oil is released (about 30 seconds).
Add the fried crab pieces and stir quickly to coat evenly with the sauce. Drizzle 1 tbsp light soy sauce and 1 tbsp cooking wine along the side of the wok. Add sugar and salt to taste (note the bean paste is salty). Stir well.
Pour in 50ml water or half a can of beer. Bring to a boil over high heat, then reduce to low, cover and simmer for about 2 minutes to let the flavors penetrate the crab meat.
Uncover, turn to high heat to reduce the sauce, stirring constantly to prevent sticking. When the sauce thickens and coats the crab pieces (about 1 minute), add spring onion sections, toss well, and turn off heat.
Transfer the crab to a serving plate. Garnish with extra chopped spring onions or cilantro if desired.
Tips
Use live crabs for best texture. Coating with starch prevents sticking and seals in juices. The key is to stir-fry the bean paste until red oil appears. During final reduction, stir quickly to prevent burning.
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