Killer Crab Cakes And Bitter Salad With Sweet Red Pepper Dressing Recipes

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
• Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

SALT AND PEPPER RED CRAB: CUA RANG MUOI

Steps:

• For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together.
• To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes.
• Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain.
• Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver.
• Now chop each 1/2 into 4 pieces, chopping each piece after each leg.
• With the back of the cleaver gently crack each claw - this makes it easier to extract the meat.
• Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds.
• Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown.
• Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok.
• Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant.
• Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste.
• Serve with jasmine rice and finger bowl.