Crab in black bean sauce

Crab in black bean sauce

By
From
Encyclopedia of Food and Cookery
Serves
2-3

A Chinese specialty – best eaten with fingers and a fork or, if adept, with chopsticks.

Ingredients

Quantity Ingredient
1 raw mud crab
or 3 blue swimmers
125ml peanut oil
6 thin slices fresh ginger, cut in strips
2 garlic cloves, crushed
2 tablespoons tinned black beans
2 teaspoons soy sauce
170ml hot chicken stock
1 teaspoon cornflour, blended with a little water

Method

  1. Remove large claws from crab and crack. Remove undershell and discard gills. Cut body in 2 or 3 pieces, depending on size. Crack legs.
  2. Heat oil in wok or large frying pan, add ginger, garlic and black beans and fry, crushing beans with back of spoon. Add crab pieces and cook over fairly high heat, tossing and turning until they change colour. Add soy sauce, stock and cornflour. Cook for 2–3 minutes. Serve crab and sauce with boiled rice and finger bowls and large napkins.
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