Description
A HK fishermen dish established in Taiwan. A spicy masterpiece where whole-fried crabs are fragrantly sautéed with a mountain of fried garlic, chili, and Douchi.
Restaurants serving Typhoon Shelter Crab
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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
- Blue crab(shell-on)
- Massive garlic
- Red chili
- Douchi
- Potato starch
- Scallions
Instructions
- [Authentic Recipe]
- [Crab Prep] Chop blue crab (or mud crab), dust cuts with potato starch to prevent tomalley from leaking. Deep-fry at 180°C until shells turn red and crispy.
- [Mountain of Garlic (Lifeblood)] Slowly fry an 'insane amount of minced garlic' in low-temp oil to make crispy fried garlic (Suan Su).
- Heat oil in a wok, fragrantly sauté Douchi, minced red chili, scallions.
- Toss in fried crabs, dump in the 'massive fried garlic'.
- Season with a little salt, sugar, chicken bouillon powder, toss violently on high to coat the crab shells entirely with garlic and spices to finish.
Learn more Spice, substitutes, tips
Key spices
Intense savoriness of fried garlic and Douchi
Substitutes at Japanese supermarkets
Shell-on shrimp (becomes Typhoon Shelter Shrimp)
Pairing
Ice-cold Beer or White Wine
Trivia
[For Adults] Rooted in HK fishermen cooking. Hugely popular in Taiwanese Re Chao as the premium cooking method for crab/shrimp. The star, more than the crab meat, is the 'massive crispy garlic chips' absorbing crab extract. Drinking infinite beer with this is the best.
Eating tips & etiquette
[Unique Eating] After sucking the meat from the crab shells, scoop the 'mountain of umami-absorbing fried garlic' left on the plate with a spoon, pouring it over white rice to shovel down!
Allergen
Crab, Soy, Wheat