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BLUE CRAB WITH BEAN VERMICELLI CASSEROLE
 

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INGREDIENTS :
2 crabs, 1 pack of bean vermicelli, 2 stalks of spring onions, some ginger, some coriander, 1T Shaoxing wine, 6T oil.

SEASONINGS:
2T oyster sauce, 1T Shaoxing wine, 1/2T sugar, some ground white pepper, 2 cups of stock, some cornstarch.
 
PREPARATION :
1. Put each crab on the counter with its back facing down; Insert a knife through its abdomen and hold it till the crab has stopped moving; Remove the reeds/strings; Separate the carapace from its body by lifting it; Discard the gills, the guts and the gizzard in the lower center part of carapace; Scrub the crab with a small brush to discard the dirt; Rinse and drain; Cut each half into 3 pieces; Cut pincer into halves; Keep the carapace in whole; Wipe dry.
2. Rinse and cut spring onion into sections; Rinse and slice ginger; Rinse and cut coriander into sections.
3. Soak bean vermicelli in water till soft and remove.
4. Heat a wok with 5T oil over a high heat; Pan-fry crabs over a high heat till both sides have been golden brown; Remove.
5. Add seasonings to a bowl and mix well.
6. Heat the wok with 1T oil over a hgih heat; Stir-fry spring onion and ginger over a high heat till fragrant; Return the crab to the wok; Stir-fry over a high heat briefly; Add seasonings; Bring to the boil over a high heat; Turn off the heat.
7. Arrange the bean vermicelli to a casserole; Arrange the crabs with the sauce to the casserole; Bring to the boil over a low heat; Garnish with coriander. Ready to serve.

COOKING TIPS:
After separating the carapace from the crab's body, it is important to discard the gills, guts and the gizzard completely, and scrub the crab thoroughly with a small brush, so that the mud and dirt would not get into the sauce, affecting the taste and even the health.
 
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