Stir-fried Crab Roe Oil

Name: Stir-fried Crab Roe Oil
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 300 g Crab roe oil (extracted from live freshwater crabs); 1000 g each Live freshwater crabs (one male and one female, cooked to extract roe oil); 3 g Scallion segments; 3 g Minced ginger; 3 g Shredded green garlic (added at the end); 16 g Shaoxing wine; to taste Sugar; to taste Soy sauce; to taste Vinegar (added at the end); to taste MSG; 12.5 g Water chestnut starch (wet, for thickening); 100 g Clear broth; to taste Lard (for stir-frying)

An autumn seasonal specialty of Shanghai cuisine, featuring crab roe butter with a rich golden-red hue and intense aroma.

35 min

Easy

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Ingredients

Crab roe oil (extracted from live freshwater crabs) 300 g

Live freshwater crabs (one male and one female, cooked to extract roe oil) 1000 g each

Scallion segments 3 g

Minced ginger 3 g

Shredded green garlic (added at the end) 3 g

Shaoxing wine 16 g

Sugar to taste

Soy sauce to taste

Vinegar (added at the end) to taste

MSG to taste

Water chestnut starch (wet, for thickening) 12.5 g

Clear broth 100 g

Lard (for stir-frying) to taste

Instructions

Preparing the Crab

Place the male and female live freshwater crabs, 1000 g each, in a pot of cold water and boil for about fifteen minutes. Remove and carefully extract the crab meat, crab roe, and crab oil in chunks. Reserve the crab meat for another use, and place the crab roe oil in a bowl without breaking it up.

Stir-frying

Heat lard with the scallions and ginger in a wok over high heat briefly, then add the wet water chestnut starch to thicken, drizzle in a little lard and vinegar, give it a quick toss, then plate immediately and sprinkle with a little shredded green garlic.