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CANTONESE-STYLED STIR-FRIED CRAB WITH RED CHILI PEPPER
 

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INGREDIENTS :
600g blue crab, 10g shallot, 3 cloves of garlic, 3 red chili peppers, 1.5 cups of stock, 2 eggs, 1T cornstarch, 3 cups of oil.

SEASONINGS:
(1) 1T ketchup, 2t hot bean paste.
(2) 1/4t salt, 1/4t sugar, some ground white pepper.
(3) 1T water, 1t 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; Sprinkle with cornstarch.
2. Peel, rinse and mince shallot; Peel, rinse and mince garlic; Rinse, seed and mince red chili pepper.
3. Whisk eggs.
4. Add seasoning (3) to a bowl and mix well.
5. Add 3 cups of oil to a wok; Bring to the boil over a high heat; Deep-fry the crab for 1 minute; Remove and drain.
6. Set the oil aside, leaving 2T oil; Heat the wok over a high heat; Stir-fry shallot, garlic and red chili pepper over a low heat till fragrant; Add seasoning (1); Stir-fry over a low heat till fragrant; Add 1.5 cups of stock and seasoning (2); Bring to the boil over a high heat; Return the crab to the wok; Cook over a high heat for 4 minutes; Add seasoning (3); Stir-fry over a medium heat till mixed; Turn to a low heat; Gradually add the egg solution; Stir-fry over a low heat till mixed. 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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