Description
A beer-stealing seafood snack where thumb-sized baby crabs (Yikou Xie) are battered and deep-fried whole, tossed with Taiwanese basil and special pepper salt.
Restaurants serving Deep-fried Baby Crabs
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Baby crabs(Yikou Xie)
- Sweet potato flour
- Jiucengta(Taiwanese Basil)
- White pepper
- Five-spice powder
- Garlic
Instructions
- [Authentic Recipe]
- Wash small, soft-shelled crabs (sold in Taiwanese markets as 'Yikou Xie'; similar to soft-shell crabs or baby river crabs) clean and wipe dry.
- Put in a bowl, season lightly with soy sauce, wine, and grated garlic.
- Generously coat with a blend of 'sweet potato flour (Digua Fen)' and wheat flour.
- Submerge whole in hot 180°C oil. Fry ultra-crispy for 2-
- mins until moisture leaves the shells and a savory crustacean aroma rises.
- Right before done, flash-fry raw 'Jiucengta (Taiwanese basil)' and sliced garlic to transfer aroma.
- Drain, sprinkle with special 'Jiao Yan Fen' (salt, white pepper, five-spice) and chili powder, serve in a paper bag (or cup).
Learn more Spice, substitutes, tips
Key spices
Five-spice and Taiwanese basil aroma
Substitutes at Japanese supermarkets
Small river crabs or soft-shell crabs
Pairing
Ice-cold Taiwan Beer exclusively
Trivia
[For Adults] The hidden ace of the seafood section at Yansuji (Taiwan fried chicken) stalls. Crab's rich umami, five-spice spiciness, and basil freshness unite, making it one of the most luxurious walking snacks.
Eating tips & etiquette
[Unique Eating] Absolutely no need to peel shells! Toss the spice-coated crab whole into your mouth, crunching it with your back teeth while washing it down with beer!
Allergen
Seafood (Crab), Wheat, Soy