CUA ĐỒNG RANG LÁ LỐT | Stir-fried rice-field crabs with lolot leaves

Stir-fried rice-field crabs with lolot leaves is a rustic and flavourful Vietnamese dish. The small freshwater crabs are cooked until slightly crisp, then combined with lolot leaves, which give the dish its distinctive aroma.

Served with a lightly seasoned dipping sauce, the dish is appreciated for the contrast between the crisp texture of the crabs and the delicate fragrance of the leaves.

Rice-field crabs are small freshwater crabs traditionally found in rice paddies, canals and wetland areas of the Vietnamese countryside. Common in everyday local cooking, they are used in many regional dishes.

Cooking the Rice-Field Crabs

Heat a little oil in a frying pan over medium heat. Add 1 teaspoon of chopped garlic and sauté until lightly golden and fragrant.

Add the marinated crabs and stir-fry for about 10 minutes, until they are fully cooked and slightly crisp.

Add 1 teaspoon of seasoning powder, ½ teaspoon of chilli powder and ½ teaspoon of sugar. Mix well so that the crabs are evenly coated.

Continue cooking over medium heat, stirring regularly, until the crabs become crisp without burning.