Chaozhou Loong Har (chiuchow-style Cold Crab)
Chaozhou Loong Har, also known as Chiuchow-style Cold Crab, is a traditional dish from the Chiuchow Cuisine. This dish features fresh crab served cold, showcasing the delicate sweetness of the crab meat.
Ingredients
- 2 fresh crabs
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 red chili, thinly sliced (optional)
- Ice for serving
Instructions
- Boil a large pot of water. Add the crabs and cook for 8-10 minutes until they turn red. Remove and let them cool.
- Once cooled, clean the crabs and break them into pieces. Crack the claws and legs for easier eating.
- In a bowl, mix rice vinegar, soy sauce, sugar, sesame oil, green onions, ginger, garlic, and red chili (if using).
- Arrange the crab pieces on a serving plate and pour the vinegar mixture over them.
- Place the plate on a bed of ice to keep the crab cold. Serve immediately.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 5g
- Protein
- 25g
- Fat
- 10g
Supplies
Serving plate Bowl
Tools
Pot Tongs Knife
Serving suggestions
Serving suggestions: Enjoy the Chaozhou Loong Har with a side of steamed rice and a refreshing cucumber salad.
Tips & tricks
Tips: Use fresh, live crabs for the best flavor. Be sure to clean the crabs thoroughly before serving.
Cost
$20