0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Soft Shell Crabs in Black Bean and Chili Sauce Recipe
Serves 4
When you buy soft shell crabs, be sure they are still alive. Usually they look quite dead, weak and limp. Touch their legs, eyes, or mouth. Even if they respond only slightly and slowly, they are still alive.
Refrigerate them as soon as you get home.
Cleaning them is quite simple. Clip off the eyes and mouth. Lift the top shell and remove the soft feather-like gills and discard them. Turn the crab bottom up. Tear off and discard the cartlidge (the shape of the female's is half-oval, the male's is a narrow triangle). Ingredients: 1 cup oil for deep frying
4 soft shell crabs
2 tsp oil for stir frying
2 tsp salted black beans, rinsed in hot water, drained and mashed into a paste
4 garlic cloves, minced
1/2 tsp ginger root, minced fine
2 dried red chili peppers, tear into small pieces, do not discard seeds
1 scallion, cut into pea-sized pieces, including the green
1/2 cup green or red bell pepper, chopped
1 1/2 tsp Chinese Shaohsing wine, or pale dry sherry
1/2 tsp sugar
1/4 tsp msg (optional)
2 tsp thin soy sauce
1/4 cup chicken broth, clear
1 tsp cornstarch, mixed with 2 tsp cold water
Special Equipment: Wok
Instructions: 1. Heat 1 cup oil in wok to deep-fry temp.
2. Add crabs and deep fry until they turn orange.
3. Drain crabs and discard oil. Clean and dry the wok.
4. Heat the wok over high heat. Swirl in 2 tbsp oil.
5. When oil is hot, add seasonings.
6. Stir fry for about 30 seconds.
7. Add bell pepper and stir fry for about 10 seconds.
8. Stir in sauce mixture.
9. Put cooked crabs back into wok.
10. Cover, turn heat to low, and cook until sauce comes to a boil.
11. Stir in cornstarch and water.
12. Stir and cook until sauce is thickened.
13. Put on a serving plate. Serve hot.
14. For a less pungent hot dish, use 1 tbsp salted black beans and 1 dried chili pepper.
|
0 |
|
0
0
0 |
