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Categories:
shell cornstarch fresh ginger lemon rind red peppers garlic black beans sherry chicken lemon peel oyster sauce soy sauce sugar salt cold water fresh coriander sprigs
Viewed: 101 - Published at: 2 years agoIngredients
- 6 soft-shell crabs, cleaned and ready to cook
- 1/2 cup plus 1 1/2 teaspoons cornstarch
- 3 tablespoons shredded fresh ginger
- 1 tablespoon shredded lemon rind, yellow part only
- 2 small hot fresh red peppers, trimmed, seeded and deveined
- 2 tablespoons finely minced garlic
- 1 tablespoon salted and fermented black beans
- 1 tablespoon dry sherry
- 1 1/2 cups broth such as fish or chicken, fresh or canned
- 1 tablespoon finely minced lemon peel
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- Salt to taste if desired
- Oil for deep frying plus 1/4 cup
- 1/4 cup cold water
- Fresh coriander sprigs
Method
- Trim off the outer thin feeler claws of the crabs.
- Cut the crabs in half crosswise through the center.
- Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it.
- Shake off excess.
- Combine ginger, shredded lemon rind and red pepper.
- Set aside.
- Combine garlic, black beans and wine and set aside.
- Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt.
- Set aside.
- Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves.
- Cook about three and one-half to five minutes or until red and crisp.
- Transfer to a sieve and drain.
- Cook the remaining crab halves.
- Drain.
- Heat remaining one-quarter cup oil in clean skillet or wok.
- When hot add ginger mixture and cook about 10 minutes.
- Add black bean mixture and cook, stirring, about 20 seconds.
- Add broth mixture and bring to a boil.
- Blend remaining cornstarch with water and stir it in.
- When thickened pour sauce over crabs.
- Garnish with coriander sprigs and serve.
