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

Hello everybody, it is Sophie, welcome to our recipe page. Today, we’re going to prepare a special dish, vietnamese roasted crab in salt crust. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Prepare the jelly molds (I 'm using molds with small and bite-size trays: very convenient). Known as a delicious and nutritious dish, roasted crab with tamarind sauce is not only a must-have dish on the menu of every seafood restaurant, but It is quite simple to cook the dish with the main ingredients of crab, tamarind, chili, salt and sugar. The dish is made in two steps: First, clean the.

Vietnamese Roasted Crab in Salt Crust is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Vietnamese Roasted Crab in Salt Crust is something which I’ve loved my entire life.

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

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

Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. It didn't create a salt crust like I thought that it would, and scraping the kosher salt off of the meat was tedious.

Instructions 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.

After removing the salt, it was still really salty. I have not made a roast this size encrusted in salt so I was a little nervous about trying this. I have to admit it was a very good very tender roast! Roasting a whole large fish in a salt crust might seem scary, but it's actually quite simple. It's just a matter of placing the fish on top of a bed of salt and patting a layer of salt over the fish–the salt seals in the juices, but amazingly doesn't overwhelm the fish with a salty taste.

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