| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 6 | Fresh hard-shell crabs; shelled; cleaned, and cut in half through the middle | |
| Cornstarch | ||
| Peanut oil | ||
| 10 | 3/4" pieces green onion | |
| 1 | ts | Garlic paste |
| 1 | ts | Sesame oil |
| 1 | tb | Black beans |
| 1 | ds | White pepper |
| 1/3 | c | Rice wine |
| 1 1/4 | c | Basic stock or water |
INSTRUCTIONS
Thoroughly coat the crab halves in the cornstarch. Pour peanut oil in a wok to about 5 inches in depth and heat until almost smoking. Add the crab and deep-fry for 1-1/2 to 2 minutes, stirring often. Be sure to stir crab halves constantly in the hot oil, if they are to retain their juices and not become soggy. Deep-fry in two batches if necessary. Remove immediately and place in a strainer set over a metal bowl to drain. Pour off the hot oil from the wok. Reheat wok. Return about 2 tablespoons of the peanut oil to the hot wok and stir-fry the green onions with the garlic paste, sesame oil, black beans, and white pepper about 1 minute. Return the crabs to the wok and stir-fry 2 or 3 minuted longer. Add the wine and Basic Stock, place the cover on the wok, and cook until about 3/4 cup of the liquid remains. Dissolve 1 teaspoon cornstarch in 1/4 cup cold water. Add the dissolved cornstarch to the wok and stir constantly until the sauce thickens. Remove from heat and serve at once. GOLDEN PALACE 7TH STREET N.W. WASHINGTON D.C. BEVERAGE: TSING TAO BEER From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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