Plate of Tiny Crabs with Vinegar Dip
(click to enlarge)

Tiny Crispy Crabs


Philippines / Southeast Asia   -   Talangka
Makes:
Effort:
Sched:
DoAhead:  		 6 app
**
45 min
Yes		 These simple fried Southeast Asian crabs are popular in the region, sometimes called "Crab Popcorn". The crabs are available frozen in Asian markets, and as a live invasive in northeast US.




14
2
1/3
1
2/3
------
ar
------
ar
oz
T
T
t
c
---

---
Tiny Crabs (1)
Gin - or (2)
Salt
Pepper, Black
Cornstarch
----------
Oil, deep fry
-- Serve with
Dip of choice (3)
Prep   (15 min)
  1. Thaw CRABS, rinse and drain. Place in a bowl and tumble gently with Gin - or whatever you are using - see Note-2).
  2. Sprinkle Crabs with the Salt and Pepper. Tumble gently.
Run   (about 25 min)
  1. In a kadhai, wok or deep skillet, heat Oil for deep fry to about 360 °F/180°C.
  2. Dredge a few Crabs in the Cornstarch. Set them in the Oil and fry them. Keep the oil at no higher than 360°F so Crabs have time to cook through without burning. Turn them once or twice. They are done when they have stopped bubbling.
  3. Pull the Crabs out of the Oil with tongs. Drain on paper towels
  4. Serve fried Crabs immediately with the Dip. They are best served warm, but can be reheated in an oven..
NOTES:

  1. Crabs:

      Green Tidal Crabs or Asian Shore Crabs are both used for this recipe. They even share the same name, Talangka, in the Philippines. You'll probably be using frozen crabs as fresh are not available in most regions. If you live in Southeast Asia, or now on the United States northeastern seaboard, you may be able to go out and catch your own. For details see our Green Tidal Crabs page.

  2. Gin / Rum / Sherry / Lime Juice

      Any of these potions can be used.

  3. Dip

      Thre are many Southeast Asian vinager or lime juice based dips that can be used for these crabs. Here are a few:
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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