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- Cuisine: Vietnamese
Ingredients
2 live crabs (400 g each) blue swimmer or mudVegetable oil for deep-frying
Potato starch for dusting
3 red Asian shallots, finely diced
2 garlic cloves, finely diced
3 spring onions (scallions), cut into
5 cm (2 inch) lengths
2 long red chillies, thinly sliced on the diagonal
4 tbsp sate sauce
Sate sauce
200 g crab meat
100 g dried shrimp. Soaked in 1 cup water for 20 minutes & drained
25 g dried chilli flakes
100 ml chilli oil
10 spring onions, sliced (white part only)
½ bulb garlic, minced
½ tbsp sugar
1 tbsp oyster sauce
1 tsp salt
½ tbsp fish sauce
500 ml vegetable oil
Preparation
Sate saucePour vegetable oil in a wok and bring to medium heat, fry the garlic and spring onion till fragrant. Now add crab meat, shrimps, sugar, oyster sauce, salt and fish sauce. Stir then reduce heat to a low simmer for 30 minutes stirring every 5 minutes. Lastly add chilli oil, stir and simmer for a further 5 minutes.
Use this sate sauce as a dipping sauce for noodle soups or add to stir fry’s.
Refrigerate in an airtight container.
Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw — this makes it easier to extract the meat.
Heat the oil in a wok to 200°C (400°F), or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove from the wok and drain on kitchen paper. Remove the oil, reserving 2 tablespoons, and clean the wok.
Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab and spring onions and toss, making sure to coat the crab well. Transfer to a serving bowl and garnish with chilli.
Serve with jasmine rice and finger
Note: To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep.
If you enjoyed this Wok tossed mud crab recipe (cua xao sate) then browse more Vietnamese recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (4)
11 Oct 2011 02:21 AEST
Dan
Songs of sapa is an inspirational cookbook. I am currently living on fresh rice paper rolls, and green mango and prawn salad. So good.
I would like to make a suggestion for your next cook book (I hope their is one). Could you make the index more detailed so i can look up dishes under a number of key ingredients or headings. eg under salad, or mango, or prawn, or dried whitebait, or perilla. I would refer you to Madhur Jaffreys cook book "taste of india" for excellent index. Also on a recipe page could you list the ingredients seperately eg. 1 tspn oil, and then later 2 tspn oil. currently it is listed as 3 tspn oil and you only know it is seprate amounts by reading the text. Again please look at 'taste of india' Thankyou
Agree(2 people agree)
Disagree(0 people disagree)
14 Oct 2010 11:14 AEST
foto
19 Dec 2009 01:25 AEST
flo
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