The last time I had this was during the late 1990’s in a cocktail party I was invited in, since then I haven’t had one or even seen one. Lately I got really excited as I saw this in one the usual Yam Cha restaurant we dine in but it was quite expensive, can’t remember the price but it was one of the special dishes that is not in the usual categories of dishes served. Couple of weeks later I saw a large frozen bag in the freezer section of the Asian shop near us, and it was this. In my mind I wanted to grab a lot of bags but I don’t want to be greedy, I know they will sell more of these and won’t be a one-off thing.
Crispy Crablets basically are baby crabs where its shell is not as tough as its larger counterparts, similar thickness to prawns, hence when it is deep fried it will be really crispy and edible. Surprisingly though it looks small there is enough meat inside and you can feel it on every bite. Usually coated with a thin layer of cornstarch and flour mixture, seasoned then deep fried, and in a typical Filipino fashion it is sometimes enjoyed with a spicy vinegar dip. It’s a very easy starter to make, it should not take you more than 10 minutes to cook them.
- In a bowl combine cornstarch, flour, baking soda, salt and freshly ground black pepper.
- Add the crablets then toss to lightly coat. Drizzle lime juice then give it another gentle mix.
- Prepare a deep fryer or a large wok with oil, heat to 180C then deep fry crablets for 4-5 minutes if using fresh, 7-8 minutes if you are using frozen ones.
- Remove from the fryer, drain excess oil. Place in a bowl then add the finely green chopped chillies. Toss then serve.
- Note: If you want them extra crispy then fry them for the second time after cooling it down, quickly dip it on a 180C oil for 1 to two more minutes or until golden brown.