Soft Shell Crabs in Black Bean & Chili Sauce
Soft Shell Crabs in Black Bean and Chili Sauce recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
vegetable oil
about 1 cup for deep-frying |
*
|
||
| 4 |
soft shell crab
soft shell |
* | |
| 2 | tablespoons |
vegetable oil
|
|
| Seasoning | |||
| 2 | tablespoons |
black beans
salted, in hot water, drained, mashed into a paste |
|
| 4 |
garlic cloves
minced |
*
|
|
| ½ | teaspoon |
ginger root
finely minced |
|
| 2 |
red chili peppers
tear into small pieces, do not discard seeds |
*
|
|
| 1 |
scallions, spring or green onions
cut into pea-sized pieces including the green |
*
|
|
| ½ | cup |
green bell peppers
or red, chopped |
|
| Sauce mixture | |||
| 1 ½ | tablespoons |
chinese (xiao xiang) wine
or pale dry sherry |
* |
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| 2 | tablespoons |
soy sauce, light
|
|
| ¼ | cup |
chicken broth
clear |
|
| 1 | teaspoon |
cornstarch
mixed with 2 tablespoons water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
about 1 cup for deep-frying |
*
|
| 4 | each |
soft shell crab
soft shell |
* |
| 3E+1 | ml |
vegetable oil
|
|
| Seasoning | |||
| 3E+1 | ml |
black beans
salted, in hot water, drained, mashed into a paste |
|
| 4 | each |
garlic cloves
minced |
*
|
| 2.5 | ml |
ginger root
finely minced |
|
| 2 | each |
red chili peppers
tear into small pieces, do not discard seeds |
*
|
| 1 | each |
scallions, spring or green onions
cut into pea-sized pieces including the green |
*
|
| 118 | ml |
green bell peppers
or red, chopped |
|
| Sauce mixture | |||
| 23 | ml |
chinese (xiao xiang) wine
or pale dry sherry |
* |
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 3E+1 | ml |
soy sauce, light
|
|
| 59 | ml |
chicken broth
clear |
|
| 5 | ml |
cornstarch
mixed with 2 tablespoons water |
|
Directions
Heat 1 cup oil in Wok to deep-fry temp.
Add crabs and deep fry until they turn orange.
Drain crabs and discard oil.
Clean and dry the Wok.
Heat the Wok over high heat.
Swirl in 2 tablespoons oil.
When oil is hot, add seasonings.
Stir fry for about 30 seconds.
Add bell pepper and stir fry for about 10 seconds.
Stir in sauce mixture.
Put cooked crabs back into Wok.
Cover, turn heat to low, and cook until sauce comes to a boil.
Stir in cornstaarch and water.
Stir and cook until sauce is thickened.
Put on a serving plate.
Serve hot.
NOTE:
For a less pungent hot dish, use 1 tablespoon salted black beans and 1 dried chili pepper.
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).
