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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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