Stir-Fried Crab
Tender crab meat with a sweet-and-sour flavor; first deep-fried, then finished with a quick sauced stir-fry.
Ingredients
small live crabs (washed, navel cover and claw tips removed, each cut into 4 pieces)
300g
cooking wine
15ml
egg (cracked into a bowl, beaten, then mixed with flour and a little water to form a thick batter)
1
vinegar
15g
ginger (crushed)
5g
flour
25g
fine salt
3g
wet starch
15g
soy sauce
15g
cooking oil (approximately 75g actually used)
1500g
sugar
10g
Instructions
1
Marinating and Preparing Batter
Wash the crabs thoroughly, remove the navel cover and claw tips, cut each crab into 4 pieces, and place in a bowl. Add the fine salt, cooking wine, crushed ginger, and a little water, mix well, and marinate briefly. Remove the ginger pieces. Crack the egg into a bowl, beat well, then add the flour and a little water and mix into a thick batter.
2
Deep-Frying
Place a wok over the flame, add the cooking oil and heat to 70% hot. Dip each crab piece thoroughly in the egg batter and lower into the wok one at a time. Fry until golden yellow, then remove and drain.
3
Saucing and Tossing
Pour out the frying oil from the wok. Add about 200g of hot water to the wok, then add the sugar, soy sauce, and vinegar. Thicken with a slurry made from the wet starch, add the fried crab pieces back in, toss quickly to coat evenly, and serve immediately.
