Stir-fried crab

Stir-fried crab

By
From
Encyclopedia of Food and Cookery
Serves
2-3

In the province of Hunan, small crabs are cut up and stir-fried. Provide finger bowls and napkins.

Ingredients

Quantity Ingredient
3-4 raw blue swimmers
or 1 large mud crab
3 tablespoons cornflour
3 tablespoons light soy sauce
2 tablespoons chinese rice wine or sherry
1 tablespoon sugar
1 1/2 tablespoons vinegar
1 tablespoon shallots, chopped
1 teaspoon fresh ginger, chopped
60ml water
60ml peanut oil
2 teaspoons sesame oil

Method

  1. Remove large claws and shells from crabs and crack. Remove undershell and discard gills. Cut bodies into 4 or more pieces. Crack legs.
  2. Coat crab pieces with cornflour. Combine remaining ingredients except peanut and sesame oil. Heat a wok or large frying pan, add peanut oil and when hot, fry crab pieces until they change colour, stirring well. Add flavouring mixture and cook over low heat, stirring, for about 5 minutes. Place crab on heated platter and sprinkle with sesame oil.
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