Garlic & Chilli Crab 避風塘炒蟹

在外邊吃海鮮很多時都會點這道菜，但是總是過鹹和太多味噌! 很愛吃海鮮的我，這絕對是我最愛的其中一道菜!

*可要求魚販在購買時將蟹切開

份量：2人
時間：45分鐘

材料：

新鮮大肉蟹 x 1隻 (大)
鷹粟粉 x 1/2 杯 (上粉用）
蒜頭 x 6粒 (切碎）
紅蔥頭 x 3粒 (切片）
豆豉 x 1湯匙（稍微切碎）
紅辣椒 x 4隻（切碎）
乾辣椒 x 8條
紹興米酒 x 1湯匙
淮鹽 x 1-2茶匙
蔥 x 2束（切成1吋長）
芫茜 x2束（切碎）
乾蒜粒 x 70克

做法：

1.將蟹洗淨並用廚房紙抹乾再上粉。
2.把蒜，紅蔥頭和豆豉炒至金黃色。
3.加入紅辣椒和乾辣椒。
4.將螃蟹放回鑊中，然後加入紹興米酒和淮鹽。炒約2分鐘，讓蟹肉徹底吸收米酒。
5.加入蔥和芫茜炒10秒。
6.最後加入乾蒜粒，炒5秒。 (乾蒜粒最好保持乾身)

This is a very famous dish in HK, you can order it almost in any seafood restaurant. As a seafood lover, this is definitely one of my favourites. I prefer to make it by myself as those you order outside in a restaurant always end up too salty and too much MSG in it.

*You may ask the fishmonger to cut the crab into chunky pieces for you when you buy it.

Portion: 2 pax
Time: 45 mins

Ingredients:

Fresh crab x 1pc (large size)
Corn starch x 1cup (coating)
Garlic x 6pcs (finely chopped)
Shallots x 3pcs (finely sliced)
Black beans x 1tbsp (slightly chopped / minced)
Thai red chilli x 4pcs (diced)
Dried chilli x 8pcs
Shao Xing rice wine x 1tbsp
Spice Salt x 1-2tsp
Spring onion x 2bunches (chopped in 1")
Coriander x 2bunches (chopped)
Dried garlic x 70g

Direction:

1. Wash the crab pieces and dry them with kitchen papers. Coat them with corn starch. Set aside.
2. Fry the garlic, shallots and black beans into slightly golden colour.
3. Add thai red chilli and dried chilli.
4. Add the crabs back in to the pan, followed by the Shao Xing rice wine and spice salt. Fry for about 2 minutes so let the crab meats absorb the rice wine thoroughly.
5. Add the spring onion and coriander and fry for 10 seconds.
6. Last but not least, add in the dried garlic and fry for 5 seconds. (as you don't want the dried garlic to be too soft)