How To make Mama Lan's Vietnamese Stir Fried Crabs
12 lg Male blue crabs, cleaned
-and halved, with top -shells reserved 2 c All-purpose flour, seasoned
-with salt and pepper. Vegetable oil for frying 6 tb Butter
6 tb Olive oil
3 Stalks lemongrass, tops
-discarded, bulbs finely -chopped 4 tb Minced garlic
3 tb Hot pepper flakes
3 tb Kosher salt
3 tb Sugar
3 Piece fresh ginger peeled
-and julienned 1 bn Green onions, chopped
4 Or 5 fresh serrano chiles,
-thinly sliced into rounds We're seeing more and more of the live Eastern blue crabs out here on the West coast. So far mainly in Asian markets++I have yet to run across any at Safeway. While the Asians are busy furnishing good, fresh things to eat at very reasonable prices, Safeway and it's ilk are so busy trying to satisfy our banking needs that they don't seem to pay much attention to food anymore. This can be prepared using either the blue guys or the big ol' Dungeness crabs. This reminds me of the first Vietnamese dish I ever tried, "Roast Crab" at Thanh Long on Judah street in San Francisco years ago. That dish alone won my ever-lasting respect for Vietnamese cuisine. It too used butter, though I'm relatively sure it also used Chinese fermented black beans for their savory kick and the crab wasn't flour coated before frying. Dredge the crabs in the seasoned flour. In a large skillet heat oil to a depth of 1/2 inch. Add the top shells and fry over fairly high heat, turning, until crispy on both sides. Remove to paper towels to drain. Discard the cooking oil. Return the pan to medium heat and add the butter and olive oil. when the butter melts, add the lemongrass, garlic and pepper flakes and saute for about 30 seconds. Add the crab halves and sprinkle with the salt and sugar. Stir well. Add the ginger, green onions and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab tops, hollow side up, on a platter. Tuck the crab pieces in the shells. Pour all of the pan juices over the stuffed shells. Serve at once, with steamed jasmine rice and plenty of napkins for messy hands. Serves 4. From "The Chesapeake Bay Crab Cookbook", by John Sheilds (Aris/Addison- Wesley, 1992). From the San Francisco Chronicle, 9/2/92. NOTE: To convert to Dungeness, three to four blues equal a pound and a half of Dungeness crabs. Posted by Stephen Ceideberg; September 9 1992.
How To make Mama Lan's Vietnamese Stir Fried Crabs's Videos
Ginger Shrimp & Glass Noodles Recipe (Goong Ob Woonsen) กุ้งอบวุ้นเส้น
This is something I always order without fail whenever we go to a seafood restaurant in Thailand! Glass noodles and shrimp are cooked together in a pot with lots of ginger, garlic and pepper. It's such a classic, with a unique flavour that makes it an iconic dish of Thai seafood restaurants.
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
EASY & QUICK STIR-FRIED CABBAGE RECIPE #recipe #cooking #cabbage #chinesefood #vegetables
4-ingredient pad Thai sauce & the FRESHEST chilli mud crab ???? | Ep 2 Marion's Kitchen Australia
With all the craziness in the world right now, Marion leaves Bangkok with her young family and moves back to where she grew up...Australia. Join her for the Australian food she grew up eating and go on a little Aussie adventure while you're there.
01:27 Pantry Pad Thai
10:04 Chilli Mud Crab
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The BEST Thai curry recipe you've probably never tried...Southern Thai Crab Curry ???? Marion's Kitchen
This one is for all the spice lovers out there - Marion Grasby's Southern Thai Yellow Crab Curry
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Immortalizing Grandma's Garlic Shrimp
I'm trying topreserve my grandma's cooking by sharing them with the world. This garlic shrimp recipe is one that to her was just stir fried shrimp but really, it's so much more than that. Sweet, garlicky and totally delicious, not to mention a quick and easy weeknight meal!
PS. MY NEW COOKBOOK is available for pre-order now!!
WRITTEN RECIPE:
SUPPORT THE SHOW and get bonus content:
RELATED VIDEOS:
Grandma's Recipes Playlist:
Cabbage Fish Sauce Recipe:
Gai Lan Oyster Sauce Stir Fry Recipe:
MY KITCHEN TOOLS & INGREDIENTS:
CONNECT WITH ME!
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Rabbit mom, served today
My channel ????????[Animal Planet 兔子] has shown about Rabbit Animal Collective …. they are so strong Learning To fly. I am uploading video everyday, Life of Rabbit Animal Chinese.????????
Make sure to subscribe to my channel for watch funniest Animal Planet 兔子. Watch also our other videos!
WANT TO SEE YOUR PET IN OUR COMPILATIONS?
Send your clips or links to: saormoa19@gmail.com
#兔子 #rabbit #animal #chinese