Growing up in Pilar, Bataan, crispy crablets bring back memories of my childhood. Every weekend, I would watch as fishermen brought in their fresh catch of tiny crablets. My Lola Norma would cook them into crispy crablets.
Now living away from home, I've recreated her recipe to capture that same crunch and seasoning. My secret is my double-coating technique and the balance of spices, paired with my Lola's sawsawan recipe.
My Ingredients
- 400g crablets, cleaned and patted dry
- 1 egg
- ½ cup milk
- 1 cup all-purpose flour
- ½ tablespoon paprika powder
- ½ tablespoon cayenne pepper
- Salt and pepper to taste
- 4 cups cooking oil for frying
- Spring onions for garnish
- 1 cup distilled white vinegar
- 1 lime, juiced
- 6 tablespoons superfine sugar
- 2 teaspoons chili paste (sambal)
- 2 cloves garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon spring onion, chopped
- 3 tablespoons cucumber, diced
How I Make My Crispy Crablets
- I start by making my dipping sauce. I heat vinegar, sugar, and chili paste in a small pan over medium heat, stirring until the sugar completely dissolves. I remove it from heat and let it cool, then mix in my minced garlic, chopped cilantro, spring onions, lime juice and diced cucumber. I set this aside to let the flavors settle.
- I clean my crablets thoroughly under running water and pat them completely dry with paper towels. I season them with salt and pepper.
- I set up three bowls. In the first bowl, I mix flour with paprika, cayenne, salt and pepper. In the second bowl, I beat my egg and milk together. I put some of the seasoned flour in the third bowl for the final coating.
- I heat my oil in a deep pot to 185°C (365°F). I use a thermometer because the right temperature is what makes them extra crispy and prevents them from absorbing too much oil.
- Working with a few crablets at a time, I coat them first in the seasoned flour. Then I dip them in my egg mixture. Finally, I coat them thoroughly in the third bowl of flour.
- I carefully place my coated crablets in the hot oil, making sure not to overcrowd them. I fry for 1-2 minutes on each side until they're golden brown.
- I remove them with a slotted spoon and place them on paper towels to drain. While they're still hot, I sprinkle them with chopped spring onions.
- I serve them immediately with my spiced vinegar dipping sauce.
- Enjoy your crispy crablets!
My Personal Tips
- I always choose the smallest crablets possible because they get crispier throughout and cook more evenly.
- My double coating technique is absolutely non-negotiable. This is what creates that signature crackly exterior that makes this dish so special.
- I make sure my crablets are bone dry before coating. Any moisture will cause oil splatter and prevent proper crisping.
- I maintain my oil temperature consistently with a thermometer. Too hot and they burn, too cool and they absorb oil and become soggy.
- I season my flour generously because crablets need adequate seasoning to shine through that coating.
- I always make my dipping sauce first and let it rest while I prepare the crablets. This allows all those flavors to settle beautifully.
Related
Looking for other recipes like this? Try these:
My Crispy Crablets Recipe
My Crispy Crablets: golden fried baby crabs with double coating for incredible crunch and tangy spiced vinegar dip.
Ingredients
Method
- I start by making my dipping sauce. I heat vinegar, sugar, and chili paste in a small pan over medium heat, stirring until the sugar completely dissolves. I remove it from heat and let it cool, then mix in my minced garlic, chopped cilantro, spring onions, lime juice and diced cucumber. I set this aside to let the flavors settle.
- I clean my crablets thoroughly under running water and pat them completely dry with paper towels. I season them with salt and pepper.
- I set up three bowls. In the first bowl, I mix flour with paprika, cayenne, salt and pepper. In the second bowl, I beat my egg and milk together. I put some of the seasoned flour in the third bowl for the final coating.
- I heat my oil in a deep pot to 185°C (365°F). I use a thermometer because the right temperature is what makes them extra crispy and prevents them from absorbing too much oil.
- Working with a few crablets at a time, I coat them first in the seasoned flour. Then I dip them in my egg mixture. Finally, I coat them thoroughly in the third bowl of flour.
- I carefully place my coated crablets in the hot oil, making sure not to overcrowd them. I fry for 1-2 minutes on each side until they're golden brown.
- I remove them with a slotted spoon and place them on paper towels to drain. While they're still hot, I sprinkle them with chopped spring onions.
- I serve them immediately with my spiced vinegar dipping sauce.
- Enjoy your crispy crablets!
Notes
- I always choose the smallest crablets possible because they get crispier throughout and cook more evenly.
- My double coating technique is absolutely non-negotiable. This is what creates that signature crackly exterior that makes this dish so special.
- I make sure my crablets are bone dry before coating. Any moisture will cause oil splatter and prevent proper crisping.
- I maintain my oil temperature consistently with a thermometer. Too hot and they burn, too cool and they absorb oil and become soggy.
- I season my flour generously because crablets need adequate seasoning to shine through that coating.
- I always make my dipping sauce first and let it rest while I prepare the crablets. This allows all those flavors to settle beautifully.
Tried this recipe?Let us know how it was!
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