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Vietnamese Recipes – Deep-fried Soft Shell Crab – Cua Lot Chien Gion


Soft Shell Crab (Cua lot)
Plain flour (Bot mi)
80 Grams
Rice flour (Bot gao), plus extra for dusting
50 Grams
1/2 Teaspoons
Cold soda water
200 Milliliters
Cooking oil for deep frying
50 Grams
Chili sauce
70 Milliliters

Preparation mode:

1/ Rinse your crabs with fresh water. Gently pull away their tails. Remove the gills by taking out the top shells and lifting out the gins with your hands.

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2/ Drain the crabs off with paper towel and coat them with some extra rice flour. Shake them off to remove any excess flour.

3/ How to make the batter: Add the plain flour, rice flour and salt into a small bowl. Make a well in the centre and fill in the soda water. Stir them well until you have a smooth and fine mixture.

4/ Preheat a wok filled in with oil. When bubbles slowly rise to the surface, they are hot enough to use. Dip your crabs into the batter then gradually transfer them into the wok. Deep-fry them for 5 minutes until golden brown. Remove them from the oil and drain them well on paper towel before serving.




How to serve:

Arrange your deep-fried crabs on a dish. Garnish them with some herbs, sliced tomatoes, salads and chili. Eaten with chili dipping sauce or mayonnaise sauce.

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