The Shun Lee Cookbook by Michael Tong; Elaine Louie; Rogerio Voltan

Author:Michael Tong; Elaine Louie; Rogerio Voltan
Language: eng
Format: mobi
ISBN: 9780060854072
Publisher: HarperCollins
Published: 2007-01-25T10:00:00+00:00

Soft-Shelled Crabs with Ginger and Scallions

2 soft-shelled crabs

¼ cup all-purpose flour

Vegetable oil, for deep-frying, plus 2 tablespoons

1 scallion, white part only, trimmed and minced

1 tablespoon seeded and minced red bell pepper

1 tablespoon minced cilantro

1 teaspoon peeled and minced fresh ginger

1 tablespoon rice wine or dry sherry

Pinch of sugar

Pinch of salt

¼ teaspoon dark sesame oil

1. To clean the crabs, lift up both sides of the shell and pull away and discard the gills and spongy (watery) part above the flesh. Do this on the bottom of the crab and the center (pointy) area as well. Also cut off the face of the crab, including the eyes.

2. Cut each crab into four pieces. Pour the flour into a bowl, and dip each piece of crab into the flour, shaking off any excess. Place the crab pieces on a plate.

3. Heat a large wok over high heat. Add enough oil to come 1 ½ inches up the sides of the wok, and heat it to 375°F. Carefully add the crab pieces to the oil. Stand back—they will puff up and, because the crabs have a lot of water in them, they will sizzle and crackle. Deep-fry just until the coating is set, about 30 seconds. Using a wide wire-mesh strainer, transfer them to a colander.

4. Reheat the oil to 375°F. Return the crabs to the oil and deep-fry for 30 seconds more. Transfer to the colander. Reheat the oil again to 375°F. Return the crabs to the oil and deep-fry until the sizzle in the oil slows down and the crabs are very crisp, about 30 seconds more. Transfer the crabs to the colander. Discard the oil and wipe out the wok with paper towels.

5. Return the wok to high heat. Add the 2 tablespoons oil and heat it. Add the scallion, bell pepper, cilantro, and ginger, and stir-fry for 30 seconds. Return the crab pieces to the wok and add the rice wine, sugar, salt, and sesame oil. Stir-fry for 30 seconds. Serve immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.