Salt and Pepper Crab

Difficulty:
2/5
Serves:
3 PEOPLE
Cua Rang Muối Tiêu - Salt and Pepper Crab (Vietnam)

Cua Rang Muối Tiêu – Salt and Pepper Crab (Vietnam)

Crispy, aromatic, and bursting with bold flavor, this recipe for Cua Rang Muối Tiêu—Vietnamese Salt and Pepper Crab—is a true street food gem. Chef Devan Rajkumar recreates this irresistible favorite on Global Street Eats, celebrating the vibrant flavors and lively energy of Vietnam’s coastal food stalls.

In the Popular episode, Chef Dev spotlights some of the world’s most beloved street foods, including Dan Dan Noodles from China, Doner Kebab from Turkey, and India’s golden, flaky Samosas. His take on Salt and Pepper Crab highlights why these dishes have captured hearts everywhere: perfectly fried crab coated in a fragrant mix of salt, pepper, garlic, and chilies, then finished with a bright squeeze of lime.

It’s a dish that balances heat, crunch, and citrus in every bite — a perfect example of how Global Street Eats brings iconic flavors from around the world straight to your kitchen.

Ingredients:

  • 3 whole Dungeness or snow crabs
  • 1 cup (240ml) potato starch
  • 4 cloves garlic, sliced thin
  • 2 shallots, sliced into rings
  • ½ yellow bell pepper, cored and chopped
  • ½ red bell pepper, cored and chopped
  • 2 green Thai chilis sliced into rings
  • ½ tsp (2.5ml) salt
  • ½ tsp (2.5ml) black pepper
  • ½ tsp (2.5ml) MSG (optional)
  • Neutral oil for frying, such as vegetable or canola
  • ½ cup (120ml) chopped cilantro
  • 4 lime wedges

 

Method:

Mix the salt, pepper, and MSG in a small bowl and set aside.

Clean and rinse the crabs thoroughly. Pull the top shell away from the rest of the body. Separate the crab legs, ensuring crab meat is included at the ends of the legs. Toss the crab legs in potato starch.

Fill a large heavy bottomed pot or wok with oil and heat to 350 F (175 C). Carefully add the crab legs to the oil in batches and cook until the legs float, about 4 minutes. Transfer crab legs to a paper towel-lined tray.

Remove all but 2 tbsp oil from the wok or add 2 tbsp oil to a fresh wok over high heat. Add the shallots, garlic, Thai chilis, and bell peppers and toss to stir fry until the peppers begin to blister, about 2 minutes. Add the crab legs to the wok, sprinkle with salt/pepper/MSG and toss for about 1 minute.

Transfer to a serving platter, sprinkle over cilantro, and squeeze over lime juice.