Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce Recipe

steam crab lotus leaf recipe spicy black bean paste chili garlic sauce

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Paste in  a peranakan dish, fusion between chinese and malay culinary. Lotus leaves gives a nice scent to the spiced crab, resembles of pungent and earthy tea hint. You can purchase dried lotus leaves in asian groceries, it usually sold dried and it must be rehydrated first to soften it prior to cooking by simlpy soaked it in warm water for about 20 minutes, patted dry and then applied some oil in the surface to prevent the filling is sticking. You can replace the lotus leaf with banana leaves or even taro leaves, but the fragrance is not as potent the lotus leaves.

steamed crab in lotus leaves wrap recipe

Recipe Steamed Crab in Lotus Leaf Wrap with Spicy Chilli, Garlic and Black Bean Sauce

Steamed Crab Wrapped in Lotus Leaves with Fermented Black Bean Paste is actually inspired by Lo Mai Gai dimsum. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, mushrooms, and finely chopped dried shrimp. That’s why it’s common preparation when people add cooked glutinous rice or pulut (malay), or ketan (bahasa)  within the steamed crab. The glutinous rice absorb the crab natural juice dripping when the crab is steamed in lotus leaf wrapped and it makes the natural crab flavour infused on it, but i prefer to served this steamed crab with steamed buns or mantou.

recipe crab black bean paste chilli garlic sauce steamed

Recipe Steamed Crab Wraped in Lotus Leaves with Spicy Fermented Black Bean, Chilli, ang Garlic Sauce

Steamed Crab in Spicy Black Bean, Garlic and Chilli Sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Grouper Fish with Tofu. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called doucitausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

resep kepiting tauco hitam tausi tim kukus steam

Resep Kepiting Saus Tauco Hitam/ Tausi Bungkus Daun Teratai (Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe)

Kepiting saus tauco hitam (tausi) bungkus daun teratai is steamed crab in lotus leaves with spicy fermented black bean or douci, chilli, and garlic in Bahasa Indonesia. I’m using a giant mud crab from Papua Island for this recipe. The gigantic crustacean was weighed about 1.4 Kg and the claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is much more sweet and succulent compared to female mud crab with roe for my Thai Green Curry. Even my sister consider that the amount of the black bean sauce is not enough (notes: she eat almost all of  the steamed buns), i guess i’m doing it to present the natural sweetness of the crab meat.

handshake with giant mud crab clawn

Handshake with Giant Mud Crab Clawn (Kepiting Papua)

Recipe Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce :

Ingredient :

  • 1 giant mud crab (i’m using 1.4 kg)
  • 1 big lotus leaf
  • 2 tbsp chopped chilies
  • 2 tbs chopped scallion for garnish
  • 1 tbsp oil
  • 1 lemon/ Lime juice
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • salt and pepper to taste

Spice Paste :

  • 2 tbsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
  • 6 cloves garlic
  • 2 shallots
  • 2 lemongrass(use only the soft white inner part)
  • a pinch of szechuan peppercorn*optional
  • 3 cm ginger, chopped
  • 1/4 tbs of rock sugar
  • salt and peper to taste

Instruction :

  • Cleaned  and brushed  throughly the crab surface,  discard the gills, springkle with salt, pepper and drizzle with a little of lime juice, drained, set aside

soak lotus leaves before using recipe steam crrab

  • Soak the dried lotus leaves in warm water for about 10 minutes until soften, patted dry, applied some oil to the inner surfece, set aside
  • Heat up 1 tbsp oil in a wok pan, sautee the spice paste until fragrance  and throughly cooked,  add the premium light soy sauce, chinese cooking rice wine and sesame oil, bring to boil and simmer unti reduced, set aside
  • Mix the sauteed spice paste and crab and chilli, ajdust the taste with salt and pepper

steam crab black bean peppercorn chilli spicy sauce lotus leaf

  • Put the lotus leaf  to cover a heatproof pyrex bowl, put the spiced crab above the lotus leaves

Recipe Steamed Crab Lotus Leaves wrap black bean sauce

  • wrapped the crab with lotus leaves , marinade about 10 minutes.

step by step steam crab cover alumunium foil

  • Cover the pyrex bowl with alumunium foil to prevent the steaming water dripping
  • Meanwhile set your steamer in a highest flame as possible.

crab steamed recipe with black bean spicy chilli

  • Put lotus leaves wrapped crab with black bean paste in the steamer, steam about 15-20 minutes depend on the size of your crab, Do Not Overcooked It!
  • Open the lotus leaves, garnish the steamed crabs with chopped scallion
  • Served with mantau or steamed buns

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Chinese Roasted Squab Pigeon Recipe with Crispy Skin, Tender and Juicy Meat (Cantonese Style)

roasted squab pigeon dove chinese style recipe crispy skin tender meat tips

Recipe Chinese Roasted Squab Pigeon with Crispy Skin, Tender and Juicy Meat

Roasted Squab Pigeon in Chinese Style with crispy and glossy skin, tender and juicy meat and amazingly fragrance is a part of celebration dish such as Chinese New Year, wedding, birthday etc.  This Cantonese-style (Hong Kong) pigeon squab is usually braised with five spice powder, soy sauce, vinegar and rice wine and  then roasted until the skin is crispy skin and meat is tender. The vivid red color skin is usually derived from food coloring or red yeast rice (angkak), while the glossy skin is derived from maltose or honey. Another secret recipe for crispy and glossy Chinese roasted pigeon squab is blanching the skin with hot oil before roasting. This technique is slighly diffrent from my previously recipe Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze.

recipe roast squab crispy chinese style peking

Recipe Chinese Style Roasted Squab Pigeon with Crispy Skin and Tender Meat

squab meat pigeon dove young recipe roasted

Squab (Young Pigeon or Dove), Chinese-Buddist Style Saughtered

Squab is a junvenile domestic pigeon or its meat that reached the mature size but not even started to learn to fly yet. Pigeon or dove squab  commercially sold live in Chinese market  to assure freshness, but here in Indonesia, i used to spot it in pasar burung or bird market. Actually i’m not buying the pigeon squab in the market, but i got the pigeon farm contact and location from the seller and i can pick my live squab there.  i love to roast pigeon squab in Buddist-cut (retain their head and feet) instead New York style or Confucian slaughter pigeon squab  (retain their entrails, head and feet).

roasted squab recipe chinese style hongkong crispy skin

Cantonese (Hongkong) Style Roasted Squab Recipe

crispy skin roasted squab with tender juicy meat recipe

Recipe Crispy and Glossy Pigeon Roasted Squab Skin with Tender and Juicy Meat

Making delicious roasted squab with crispy skin and juicy meat is quite tricky, you should pick the fat ones or you’ll got a dry and tought roasted squab. If you buy the raw squab carcass, the good sign of fatty squab is a thick layer of fat covering it’s the internal organ when the bucther cut open the abdomen. Id you lucky enoughtto access the live stock, you should pick the squab which still got remaining junvenile tiny feathers and when you try to catch the bird in the cage, the squab is not even try to fly away from you. Once a squab has fledged, its weight decreases significantly. My squab is weighted about 350 grams, pretty huge for local pigeon.

squab young pigeon dove feather

Tiny String of Squab Feather: Sign of Junvenive Pigeon/Dove

squab pigeon dove fat meat

Fat Squab: Thick Layer of Fat Covering the Internal Organs of / Dove

Roasted Squab Pigeon in Chinese (Cantonese) Style recipe and step by step instruction is similiar with making peking duck, but the skin inflate (blown) step is skipped. Right after you slaughtered the pigeon or thawed the frozen ones, pat dry it and then seasoned  the pigeon squab cavity with salt and five spice powder. After that the  squab skin is coated (i choose to blanced it) with maltose, red yeast rice and soy sauce coating. Hang or pur it in the rack to dry it overnight in the frigdge. You could basting the skin for about two or three times with smoking hot oil and then roast it until the skin is crisp up in 180°C for about 20-30 minutes. I suggest u using rotisserie oven for the best roasted pigeon squab.

Recipe roasted squab pigeon chinese style crispy skin

Recipe Chinese Style Roasted Squab Pigeon Step By Step

Never even think to roast the matured pigeon or dove for about because it’s meat is tougher than squab. The older pigeon  requires a long period of stewing or basting-roasting to tenderize. In Indonesian cuisine, especially Sundanese and Javanese, squab (and also the matur pigeon ) is usually spiced with garlic, shallots coriander,and  turmeric.  The following step for seasoned pigeon is ungkep or stewed covered with enought additional water to tenderize and then deep fried in smoking hot coconut oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and steamed ricel (rice wrapped in banana leaf). The other famous preparation among Indonesian chinese descent called Burung Dara Goreng Mentega or buttered squab. The Squab is marinated with lemon lime. worchestershire sauce then deep fried, drained and tossed with sauteed garlic with butter and the rest of the marinade ingredient.

Ingredients:

Roasted Pigeon Recipe :

4 squab  pigeon, pat dry

Roasted Pigeon Marinade Recipe :

  • 1 tsp salt
  • 1 tsp chinese five spice powder (ngohiang) seasoning

Roast Pigeon Coating Glaze Recipe :

  • 3 tbsp chinese  soy sauce
  • 1/2 cup tbsp shaoxing (Chinese cooking wine)
  • 1/3 cup rice vinegar
  • 1 tsp red yeast (angkak), processed into powder
  • 2 tbsp maltose (you can replace with honey)
  • 1 tbsp garlic powder
  • 1 star anise, crushed
  • 1/2 cup water

Instruction :

How to make chinese style roasted squab glaze for:

  • Put all the ingredients in a heavy bottom sauce pan, bring to boil
  • Reduce the heat into simmer, let it thicken into half the original amount.

How to make Roast Pigeon Squab :

  • Apply the salt all over the pigeon, including it’s cavity
  • Apply the chinese five spice powder inthe cavity
  • Blanch or basting the glaze only to the pigeon squab skin over and over again until it well coated, repeat untill all squab is glazed
chinese style rosted squab crispy skin peking

Step By Step Roasted Squab Recipe: Dressed with Chinese Style Glaze

  • Put the glazed pigeon squab in  a metal rack, you can either refrigerate it overnight or exposed it to the chilling fan until the skin is dry
step by step chinese roasted squab pigeon dove

Step By Step Roasted Squab Recipe: Dry the Skin to Make it Crispy after Roasting

  • Firstly in the morning or once the squab skin dry, preheat oven 180°C
  • Put the squab into the rottiserie oven, let it roast about 20-25 minutes (depend on your squab size)
  • Increase the heat to 220°C, roast another 5 minutes, you should watch over your squab to prevent it burned out
  • Carved your roasted pigeon squab and served immediately

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Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

roasted lobster butter garlic ginger soy sauce recipe

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Roasted lobster with brown butter, garlic, ginger and soy sauce is an fusion of western and asian flavour. Instead of using common herbs like rosemarry, thyme, sage, and  tarragon for the brown butter partner, i’m using garlic, ginger and soy sauce for the glaze. Brown butter is actually caramelized regular butter, but it’s needed prolonged heat to let the butter passed the melting point and made it’s milk content denaturated and browned. Brown butter slightly losen it’s milky taste but had a nice nutty flavour. For the garlic and ginger, i grated it first and then squizzed out the juice and using the juice only. You can save the remaining pulp fo making another dish.

roasted lobster garlic ginger soy sauce butter

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Making a brown butter for glazing the lobster prior to roasing is actually kinda tricky. You need to carefully watch over your pan closely unless you get your prescious butter burn. First you need to melt the butter on the HEAVY BOTTOM PAN, Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. That’s why i pour the mixture of ginger juice, garlic juice and  soy sauce for the roasted lobster glaze right after i turn off the heat.

recipe lobster roasted garlic ginger soy sauce chinese style lobster recipe

Recipe Roast Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Brown butter or beurre noisette in France is the main key for the roasted lobster flavour. Unsalted butter is melted over low heat and allowed to separate into butterfat and denaturated milk solids. The milk solids agglomerated and sinking in the bottom of the pan and, if left over gentle heat, will begin to brown. When the milk solids turn into toasted peanut color, the pan is removed from the heat, i like to exposed the bottom of the pan with running cold water to  make the cooking process suddently stopped.

lobster roasted recipe garlic, ginger soy sauce brown butter

Recipe Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Roasting a lobster is tricky too, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the following cooking process. Just like my Lobster with Sweet and Sour Chili Sauce, the pan searing prior to cooking it within the sauce made the lobster meat still tender and moist. Another tips for cooking lobster is you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic . It makes the water is dripped off from the lobster meat and made it easily dried when cooked. One most important thing i learned from making this dish, DO NOT USING DARK SOY SAUCE!, instead you got dark colored lobster meat like mine.

resep lobster panggang bumbu kecap, jahe, bawang

Lobster Panggang dengan Bumbu Kecap, Jahe, dan Bawang Putih

Roasted Lobster with Ginger, Garlic, and Soy Sauce Glaze Recipe:

Ingredients:

  • 1 medium size lobster (about 500 gr)
  • 50 gr (1 stick) unsalted butter
  • 6 cm ginger, grated, juiced
  • 6 cloves garlic, grated, juiced
  • 2 tbsp light soy sauce
  • 1 tbsp mushrooms sauce*optional
  • 2 tbsp lemon juice (1 tbsp for season the lobster and the rest for the glaze)
  •  salt and pepper to taste
  • 1 tbsp olive oil for coating the pan

Instruction:

  • Preheat oven at 200°C
  • In a small glass bowl, mix the ginger juice, garlic juice, lime juice and soy sauce, set aside
  • MAKING THE BROWN BUTTER : heat up the butter in a heavy bottom pan until melted, watch over the butter when you continue the cooking process until the solid part sink in the bottom of the pan and get browned. Turn off the heat
  • Pour the ginger juice mixture , turn on the heat and bring to boil, let it simmer until thicken, set aside
  • Brush and wash your lobster shell evenly
  • Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
  • Discard the tomalley,the vein and any debris, wash under running water, drain it well
  • Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
  • Sear the lobster meat for about 1 minute, flip it once and sear another 30 seconds, set aside
  • Brush the ginger glaze all over the lobster meat, roast it until done for about 20 minutes (needed more time for larger lobster)
  • Serve it immediately, brush the remaining glaze and garnish with chopped garlic chives just before serving

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Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

crispy soft shell crab salted egg yolk batte friedr

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter is one of popular chinese style crab cooking recipe. Instead making a salted egg yolk sauce, i prefer to add the salted egg yolk to the dry batter. The soft shell crab is mixed with thick liquid beer batter first, then dredge in a dried batter mixture consist tapioca starch, rice flour and salted egg yolk. Tapioca starch bring the lightness and the rice flour made the crispy texture last longer, while the salted egg yolk give a sandy texture, savoury taste and a nice yellow color.

soft shell crab crispy salted egg deep fried batter recipe

Crispy Soft Shell Crab with Salted Egg Battered Recipe

Soft shell crab with salted egg yolk batter recipe is a seasonal dish since you can get it fresh all the year, but frozen. Soft-shell crab is  molted crab that harvested when the  new  crab exoskeleton (shell) and are still soft. It means almost of the entire animal can be eaten, rather than having to shell the animal to reach the meat. Since the soft shell crab  used rather small size crab, it made the soft shell crab double or more price-value compared to ordinary ones. Crab shell periodically becomes soft during natural molting process and it happens in a short period, thats why the fisherman should harvest it because delay period make the crab shell hardens back quickly.

soft shell crab recipe kepiting asoka

Soft Shell Crab, Kepiting Cangkang Lunak,Kepiting Soka/Lemburi

Common method to profoked the crab molting process, fisherman usually mutilated the crab claws and all the walking leg. The swimmer leg is left behind to keep the crab alive. This cruelt method is still applied nowdays but some fisherman used the humanely molting process with crab molting enzim from spinach extract found by Prof.Yushinta Fujaya, a Indonesian professor from Hasanuddin University. The application of spinach extract can induce molting process in crabs, thus helps the crab farmers to produce soft shelled mud crabs simultaneously on desirable schedule.

resep kepiting soka telur asin kepiting lemburi goreng

Resep Kepiting Soka/ Lemburi Telur Asin

Kepiting Cangkang Lunak or Kepiting Soka /Lemburi telur asin goreng garing is crispy deep fried soft shell crab with salted egg batter in Bahasa. This kick’in savoury appetizer can be eaten alone or dip in spicy sauce; Vietnamese Chilli and lemongrass Sauce, Salsa Verde, Sambal Dabu-Dabu (Raw Chili Salsa) or Chilli Mint Mayonaise, it’s your own preference. Since crab and salted egg yolk itself contain a lot of cholesterol, i used to served it with veggies like watercress or cabbage coleslaw to make me not feeling guilty about it. Besid,  i like to springkel it with shichimi togarashi or japanese seven flavor chili pepper for serving any battereed deep fried dish .

salted egg deep fried soft shell crab

Salted Egg Yolk Battered Soft Shell Crab Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe:

  • 500 gr (4 Pieces) fresh soft shell crab
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Beer Batter Soft Shell Crab Recipe:

  • 1/4 can VERY COLD beer
  • 1 small egg white
  • 3 tablespoons tapioca flour
  • 1 tablespoon melted butter 
  • salt and pepper to taste

Salted Egg Yolk Batter Soft Shell Crab Recipe:

  • 6 cooked salted egg yolk, mashed
  • 4 tablespoons tapioca starch flour (you can replace with all purpose or corn starch)
  • 4 tablespoons rice flour
  • salt and pepper to taste

Instruction :

  • Wash the soft shell crab in running water, you can remove the mouth and gills part, but i didn’t anyway
  • Season the soft shell crab with lime juice, salt and pepper  and let it marinade for about 10 minutes in the fridge, drain well
  • Mix all the salted egg yolk batter, set aside
  • Mix the beer batter ingredients in separated bowl
  • Dip the soft shell crab in the liquid beer batter mixture
  • Dredge the soft shell crab in the salted egg yolk batter mixture, rub evenly to coat it well, shake off the excess dried batter
  • Deep fried the battered soft shell crab until reach nice golden brown color
  • Drain and serve it immediately

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Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

braised shark fin soup chinese shark fin fish maw fish stomach

Braised Shark Fin & Fish Maw Soup in Superior Stock

Shark fin is one of the most luxurious ancient chinese culture delicacy, even the shark fins itself had a bland taste. Properly cooked whole shark fin had a nice texture, a combination of slippery, crunchy and smooth. Shark fin cooked in double boiler; the shark fin and another soup ingredients placed in a porcelaine jar and thighly closed to seal the moisture, alumunium foil will help for this purpose. T presciouse parcell then either steamed or boiled for several hours. The indirect heat make sure the gelatin and another protein slowly releares and intens the nice umami flavour. Living in indonesia is kinda hillarious, Contrary to the fact that Indonesia is one of the biggest exporting country of shark fin, finding a fine quality of dried whole prepared shark fin is not that easy. In Jakarta, you can purchase it in Glodok, pecinan or china town of Jakarta. I purchased this little piece of shark fin for about 20 USD for 3 pieces of medium size whole processed shark fin.

shark fin recipe braised soup fish maw oyster sauce

Braised Whole Shark Fin and Fish Maw Soup in Superior Stock

In shark fin soup, the fins themselves are virtually tasteless, it can absorb the flavour from the surrounding. Thats why usually shark fin cooked with superior stock containing, chicken, pork, ham, dried scallop and mushrooms to intense the flavour. The taste comes from the soup. snappy, gelatinous texture”. Most westerners’ reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine. I choose trusted and ‘green’ shark trader, they use all parts of the shark, not just finning it and discard the entire carcass to the sea. The shark skin and the liver sold to a cosmetic manufactors for it’s collagen and essential oil extraction. The flesh used  for making siew may, fish balls and another fish paste product. Good quality shark fin did’t smells peroxide or other chemical, but it’s still normally fishy. The color is usually pale yellowish, never choose the purely white color because it’s blanched with high consentration of hidrogen peroxide.

resep hisit sirip hiu sup sirip ikan hiu shark fin soup

Angsio Sup Hisit (Sirip Ikan Hiu) dengan Hipio (Perut Ikan)

Angsio Hisit (Sirip Hiu) dan Hipio ikan Malong is the indonesian name for this recipe. Slightly different from making shark fin soup, braised shark fin is usually thicken right after double boiled for few hours. Beside, i usually use premium soy sauce, oyster sauce and mushrooms sauce too to the broth for double boiling. Before cooked  the dried processed shark fin, i used to soak it overnight in a fridge. I dis the same manner for the fish maw. I use the malong (Gnathophis mystrom) fish maw/stomach, this pricey fish maw did’t require deep frying prior to cooking.

braised shark fin soup fish maw hipio soup

Double Boiled Braised Shark Fin and Fish Maw 

Braised Whole Shark Fin with Fish Maw Recipe :

Ingredients :

  • 2 medium size whole processed shark fin, soaked overnight in the fridge, drained
  • 1 malong fish maw, soaked overnight in the fridge, drained
  • 3 cloves garlic, bruished
  • 3 dried hioko/ chinese mushroom, soaked, drained, thinly slice
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp premium mushrooms sauce
  • 1 tsp premium soy sauce
  • 2 cm ginger,  bruised
  • 1 stalk spring onion
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 1,5 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

  • Heat up the 1 tbsp sesame oil in a heavy bottom sauce pan, let it browned a little bit
  • Put the sliced mushrooms, spring onion and ginger, saute about 2 minutes
  • Pour the superior stock,  Add the soy sauce, mushrooms sauce, oyster sauce , cooking wine, soaked shark fin and fish maw, bring it to boil
  • Pour all ingredient is a porcelaine jar and seal it with the cover
  • Put the covered porcelaine jar in a steamer, steam it for about 2-3 hours untill the fish maw is tender (or you can put the covered jar in partiallly boiling water)
  • Carefully strain the solid ingredient, discard the mushrooms, garlic and ginger
  • In a clean heavy bottom sauce pan, boil the liquid until reduced into quarter
  • Add the shark fin and fish maw
  • Nearly done, thicken the gravy with dissolved corn starch
  • Served it immediately

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Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeal

Salt and Pepper Mantis Shrimp with Crispy & Buttery Cereal or Oats

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeal Recipe

Salt and pepper mantis shrimp with crispy butter cereal or oast is actually a fusion of salt and pepper mantis shrimp recipe with butter garlic and cereal mantis shrimp recipe.  Salt and pepper recipe is a popular Cantonese style seafood preparation for shrimp, soft shell crab or mantis shrimp. Salt and pepper shrimp is  not only popular  in China and Taiwan, but also in Singapore, Malaysia and  Indonesia. The mantis shrimp is usually batterred and then deep fried until golden brown. Right after the oil is spilled out from the wok pan and remind some of the oil, the minced garlic is slowly stir fried with low heat until it’s got crispy and nice golden brown to enhance the flavour. Freshly grounded black peppercorn added to the wok pan and then a pinch of salt springkled  for the taste. This is the basic recipe for making salt and pepper mantis shrimp. But actually i’ve never seen any of this kind of simple preparation, the chef is usually added chopped chilli, ginger, spring onion and chinese five spice  or ngo-hiang powder to make it fragrance  and taste rich even more.

mantis prawn with salt and pepper butter garlic recipe

Mantis Shrimp with Salt, Garlic, Chilli, Pepper and Crispy Butter Cereal Recipe

Butter cereal mantis shrimp or prawn is also cantonese style seafood preparation. The basic ingredients is butter, cereal or oatmeal or havermout, garlic, chilli and one of the most important ingredients is curry leaves. Yes, you’re right, i think this dish won’t be authentic without the fragrance of curry leaves. Since, both salt and pepper and butter cereal recipe is got the same cooking technique; slowly stir fried with a low heat until all ingredients got crispy, i think why didn’t i put alll of them into one plate. This is absolutely a must try recipe, i put my reputation for the guarantee.

mantis prawn shrimp deep fried with butter garlic cereal salt and pepper

Butter Garlic Cereal Mantis Shrimp with Salt, Chilli and Pepper

I put my personal licking twist too to the recipe. Instead of using only black peppercorn, i use szechuan peppercorn to make some kick’in to the dish. Both black and white sesame seed that i added  to this mantis shrimp or mantis prawn recipe make some nutty flavour. For making a hillarious and hectic aromas, i add a thinly slice of lemongrass. I guess that your kitchen will be smells like heaven when you making this dish.

butter garlic mantis shrimp salt pepper mantis prawn

Butter Cereal Deep Fried Mantis Shrimp with Salt, Chilli, Pepper and Curry Leaves Recipe

How to preparing  and cleaning the mantis shrimp or mantis prawn???. This may be your first question when you handle this unusual sea creatures. Just like a shrimp, you should discard the vein in the back, you could simply cut the back shell to expose the meat and then make a tiny incission along the back or the tail and then pull out the vein easily. Some people like to cut the swimming leg on the tail, but i prefer did’t since it’s would be taste great and crispy after deep fried. After springkled with salt and pepper, you can dredge it with a little bit of flour to seal the exposed mantis shrimp tail meat. This is needed to prevent the meat got overcooked after the cooking processes.

resep udang ronggeng lada garam udang lipan cereal butter  sauce

Udang Ronggeng Goreng Gandum Mentega dengan Lada Garam

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal is called Udang Lipan or Udang Ronggeng Goreng Gandum Mentega dengan Lada Garam in Indonesia. This dish is best served immediately and eaten when the cereal is still crispy. You can simply reheat it in a wok pan with low heat until the  cereal is got crispy again. But usually this dish gonna be gone as quick as flicking your finger.

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeals Recipe:

mantis shrimp salt pepper mantis prawn butter garlic

Salt and Pepper Shrimp with Crispy Butter Cereal Ingredients

Ingredients :

  • 1 large (about 500 gr) mantis shrimp (Udang Ronggeng/Udang Lipan)
  • 1/2 cup oatmeals or cereal (Havermut/Gandum)
  • 2 tbsp butter (Mentega)
  • 3 cloves garlic (Bawang Putih), finely chopped
  • 1 sprig curry leaves (Daun Kari/Temurui)
  • 6 or more bird eye chilli pepper (Cabe Rawit Merah), deseeded, chopped
  • 3 or more green chilli pepper (Cabe Hijau), deseeded, chopped
  • 2 cm ginger (Jahe), finely chopped
  • 1 lemon grass (Sereh), thinly slice
  • 1/4 tsp freshly ground black pepper (Lada Hitam)
  • 1/4 tsp freshly ground szechuan peppercorn (Lada Sicuan)
  • 1/2 tbsp black sesame seed (Wijen Hitam)
  • 1/2 tbsp white sesame seed (Wijen Putih)
  • ½ tsp chinese five-spice powder (Bumbu Ngo-Hiang)
  • Sea salt (Garam) to taste
  • Tapioca Flour (Tepung Tapioka/Sagu) for dredging the mantis shrimp
  • 1 tsp lemon juice (Sari Jeruk Lemon) for marinating the mantis shrimp
  • Vegetable oil (minyak Goreng) for deep frying and stir frying

Instruction:

  • Clean and prepare the mantis shrimp * following the descriptios above 
  • Season with a pinch of seasalt, black peppercorn and lemon juice, let it marinade for 10 minutes
resep udang ronggeng udang lipan

How to Cook Mantis Shrimp: Marinade with Lemon Juice, Salt and Pepper

  • Drain the mantis shrimp and gently dredge it with tapioca flour, make sure the exposed mantis shrimp tail meat ic fully covered.

    mantis prawn shrimp recipe

    How to Cook Mantis Shrimp: Coat with Flour

  • Deep fried the mantis shrimp until it’s got nice golden brown color
deep fried mantis shrimp prawn crispy

Deep Fried The Mantis Shrimp

  • Drain the mantis shrimp and spill out the oil and remain it about 1 tbsp for stir frying
  • Heat up the remaining oil, add the butter and let it completely melted
  • Stir fry the garlic, ginger and lemongrass with low heat until nice golden brown
  • Add the chillies, sesame seed, cereal and curry leaves, continue to saute until the curry leaves got crispy
  • Add the deep fried mantis shrimp, season with black peppercorn, szechuan peppercorn and seasalt
  • Tossed it until all the ingredients mixed well and the cereal is got nice golden brown color
  • Just before serving, turn off the heat and add the five spice powder
  • Serve it immediately

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