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
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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.
EASY & QUICK STIR-FRIED CABBAGE RECIPE #recipe #cooking #cabbage #chinesefood #vegetables
Vietnamese Crab Prawn and Pork thick noodle soup – Bánh Canh Cua Tôm Thịt | Easy to follow recipe ✨
Hello friends,
I’m excited to share with you my absolute favorite noodle soup recipe. It has everything I love: tapioca noodles (banh canh), crab, pork belly and mushroom.
Banh Canh Cua Tom Thit is flavorful and perfect for the cold weather. The recipe I’m showing you in this video is easy to follow, it’s actually a streamlined version for people with a busy lifestyle (like me) but still want to enjoy a good meal.
Thanks for watching the video and I’ll see you in the comments.
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???????????? INGREDIENTS
500 gr Pork Belly
500 gr King Prawns
1 packet of frozen Crab Meat
1 packet of Banh Canh noodles
1L vegetable liquid stock
1 can of quail eggs
1 can of straw mushrooms
200 gr Crab paste with soya bean oil
Fish sauce
Fish sticks
2 Eggs
3 Apples
Cornstarch
Shallot, spring onions, garlic, chilli, coriander, beansprouts, brown onion
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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
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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.
Mama Noi's EASY corn fritters with sweet chilli sauce | Marion's Kitchen
Mama Noi is back to show you how to make super-tasty corn fritters with sweet chilli sauce. And there's a few secret tips and techniques to get the perfect fritter batter!
0:00 Introduction
0:45 Thai Lesson with Mama Noi
1:31 Blend the corn
2:07 Add in the red curry paste, egg and kaffir lime leaves
3:18 Add in the rice flour and fish sauce
3:25 Mix it all up
3:51 Technique for frying these corn fritters
4:35 Serving & tasting
5:53 End message
Get the written 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.
Vietnamese VEGAN NOODLE RECIPES - Biến Tấu Cùng Mì Chay | Helen's Recipes
Today I am pleased to introduce vegan versions of five of the most well known Vietnamese noodle dishes. They can be as palatable as the original when it comes to vegan choice.
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