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Crispy Salt and Pepper Crab

Asian

Source andrewzimmern.com

INGREDIENTS

  • Peanut oil
  • 1/2 cup cornstarch
  • 1/2 cup rice flour
  • 8 cooked Dungeness Crab Legs
  • 5 dried hot chiles
  • 2-inch piece of fresh ginger, sliced
  • 2 fresh Thai chiles
  • 1 bunch scallions, cut into 2-inch pieces
  • Salt
  • 1/4 cup black peppercorns, crushed in a mortar and pestle
  • 3 tablespoons sugar

INSTRUCTIONS

Heat peanut oil to 375 degrees over high heat in a wok.

Mix together the cornstarch and rice flour in a large bowl. Dredge the crab legs in the flour mixture. Fry to crisp in several batches.

Tip off the oil, leaving 2 tablespoons behind, and increase the heat to high.

When wok is smoking hot, literally, add half the dried chiles, ginger, fresh chiles and scallions. Once they start to blacken, add the crab legs. Toss again, let the wok build some heat for 30 seconds and add the salt, pepper and sugar as you rotate the food across the wok surface.

Toss a few times and serve.