Soft-Shell Crabs With Ginger and Black Bean Sauce
Published June 19, 1984
- Total Time
- 30 minutes
- Rating
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Ingredients
6 soft-shell crabs, cleaned and ready to cook
½ cup plus 1 ½ teaspoons cornstarch
3 tablespoons shredded fresh ginger
1 tablespoon shredded lemon rind, yellow part only
2 small hot fresh red peppers, trimmed, seeded and deveined
2 tablespoons finely minced garlic
1 tablespoon salted and fermented black beans
1 tablespoon dry sherry
1 ½ cups broth such as fish or chicken, fresh or canned
1 tablespoon finely minced lemon peel
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Salt to taste if desired
Oil for deep frying plus ¼ cup
¼ cup cold water
Fresh coriander sprigs
Nutritional analysis per serving (6 servings)
16 grams carbs; 42 milligrams cholesterol; 222 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 457 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the outer thin feeler claws of the crabs. Cut the crabs in half crosswise through the center.
- Step 2
Put ½ cup of the cornstarch in a dish and dip the cut part of each crab half in it. Shake off excess.
- Step 3
Combine ginger, shredded lemon rind and red pepper. Set aside.
- Step 4
Combine garlic, black beans and wine and set aside. Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt. Set aside.
- Step 5
Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves. Cook about three and one-half to five minutes or until red and crisp. Transfer to a sieve and drain. Cook the remaining crab halves. Drain.
- Step 6
Heat remaining one-quarter cup oil in clean skillet or wok. When hot add ginger mixture and cook about 10 minutes. Add black bean mixture and cook, stirring, about 20 seconds. Add broth mixture and bring to a boil.
- Step 7
Blend remaining cornstarch with water and stir it in. When thickened pour sauce over crabs. Garnish with coriander sprigs and serve.
Private Notes