Golden Thread Sea Crab

Name: Golden Thread Sea Crab
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1000 g Sea crab (shelled, cleaned, cut into pieces each with one claw and a piece of meat); 100 g Egg (cracked into a bowl and beaten); 10 g Shredded scallion; 10 g Shredded ginger; 5 g Minced ginger; 10 g Cooking wine; 25 g Dry starch (to toss with the marinated crab pieces); 4 g White pepper; 50 g Vinegar (combined into a ginger-vinegar sauce); 4 g Sesame oil (combined into a ginger-vinegar sauce); 3 g MSG; 1000 g Cooking oil (for deep-frying; about 75 g is actually absorbed); 4 g Salt (mixed in for marinating)

A Shandong-style dish featuring sea crab as the main ingredient, deep-fried and garnished with golden egg shreds. It offers an appealing appearance and a fresh, fragrant, well-balanced flavor.

40 min

Easy

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Ingredients

Sea crab (shelled, cleaned, cut into pieces each with one claw and a piece of meat) 1000 g

Egg (cracked into a bowl and beaten) 100 g

Shredded scallion 10 g

Shredded ginger 10 g

Minced ginger 5 g

Cooking wine 10 g

Dry starch (to toss with the marinated crab pieces) 25 g

White pepper 4 g

Vinegar (combined into a ginger-vinegar sauce) 50 g

Sesame oil (combined into a ginger-vinegar sauce) 4 g

MSG 3 g

Cooking oil (for deep-frying; about 75 g is actually absorbed) 1000 g

Salt (mixed in for marinating) 4 g

Instructions

Marinating the Crab Pieces

Shell the sea crab, rinse clean, and use a knife to cut each crab into a piece with one claw attached to a portion of meat. Add the shredded scallion, shredded ginger, cooking wine, MSG, white pepper, and salt; mix well and marinate briefly. Add the dry starch and toss until the crab pieces are evenly coated. In a small bowl, combine the minced ginger, sesame oil, and vinegar to make a ginger-vinegar dipping sauce. Crack the eggs into a bowl and beat until smooth.

Frying the Egg Threads

Heat oil in a wok to about 150°C (medium heat). Slowly pour the beaten egg into the oil in a fine, steady stream while continuously rotating chopsticks in the wok. Once the egg threads float to the surface and turn color, lift them out and drain off the excess oil.

Frying the Crab and Plating

Heat fresh cooking oil in a wok to about 180°C (6th-stage hot). Carefully drop the starch-coated crab pieces into the oil and fry until they turn a pale golden yellow. Remove and arrange neatly on a serving plate, mounding the fried egg threads in the center. Bring to the table with the ginger-vinegar dipping sauce on the side.