Vietnamese Crispy Crabs and Clams Recipe
Ingredients:
- 6 soft-shell crabs, cleaned and trimmed
- 12 clams, soaked in water for 1 hour
- 8 cups lightly salted water
- Peanut oil for deep-frying
- Cilantro (for garnish)
- 1 teaspoon sesame oil
- 1 tablespoon garlic oil
- 2 teaspoon pepper
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup rice flour
- Water
- 1 tablespoon vinegar
- 2 tablespoons soy sauce
- 1 teaspoon annatto seed oil
- 1 teaspoon sugar
How to cook Vietnamese Crispy Crabs and Clams:
- Boil clams in salted water until they open. Remove meat. For the marinade, combine ingredients, add crab and clams, and leave for 45 minutes.
- Turn the crabs and clams in the combined flours, making sure both sides are well dusted. Combine all the batter ingredients (including the remaining flour) in a large bowl.
- Dip the clams and crabs into the batter, ensuring they are evenly coated. Deep-fry the battered crabs and clams until golden brown. Remove and set on absorbent paper towels to soak up any excess oil.
- Garnish with cilantro. Serve the Vietnamese Crispy Crabs and Clams with chili, soy sauce and sweet and sour sauce.
Notes:
The Vietnamese Crispy Soft-Shell Crabs and Clams recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Cua Va Nghieu Lan Bot Chien Gion.
Hints:
Rather than deep-frying, this is a good recipe for pan-frying (Western-style) in butter. Use a large pan or skillet, and a very hot flame, making sure not to burn the butter. Cook for 2-3 minutes on each side.
This recipe for Vietnamese Crispy Crabs and Clams serves/makes: 6
The Vietnamese Crispy Soft-Shell Crabs and Clams (Cua Va Nghieu Lan Bot Chien Gion) recipe is adopted from The Food of Vietnam – 1997.
Main Ingredient: Seafood Mix
Preparation Method: Deep Fried
Cuisine: Vietnamese