GREAT
CHINESE RECIPES
CRAB
WITH BLACK BEAN SAUCE RECIPE
2
cooked crabs - (Note: If using green (uncooked) crabs allow a little longer
cooking time)
2
tablespoons water
3
tablespoons canned black beans
8
shallots
3
tablespoons oil
3
tablespoons oil, extra
2.5
cm (1 in.) piece green ginger
1
chicken stock cube
2
cloves garlic
¾
cup water, extra
2
teaspoons corn flour
Wash
the crabs and gently pull away the round hard shell at top.
With
small sharp knife gently cut away the grey fibrous tissue.
Rinse
again to clean the inside of the crab.
Chop
off claws and big nippers. Crack these lightly with the back of a cleaver to
break through the hard shell. This makes it easier to eat the crab meat.
Chop
down the centre of the crab to separate body into two halves.
Then
chop across each half three times; this gives six body sections of crab
Place
black beans into a bowl of cold water. Mix well and allow to stand for 10
minutes.
Drain
and rinse the beans well under cold running water.
Place
black beans, peeled and grated ginger, crushed garlic and oil into small bowl
and mash well with fork until the beans are finely crushed.
Add
water and mix well. Note: If you
have a blender then place the ingredients plus two tablespoons of water into a
electric blender and blend on medium speed for 30 seconds or, until roughly
mashed.
Heat
the extra oil in a wok or large pan and add black bean mixture - sauté gently
for 2 minutes and stir constantly.
Add
the prepared crab and toss for one minute.
Add
a half-cup of the extra water and crumbled stock cube, bring to boil then
reduce heat and simmer covered for four minutes.
Remove
the lid and add the combined remaining quarter cup water and corn flour, toss
the crab well until the sauce thickens and lightly coats the crab.
Add
the chopped shallots and toss for 30 seconds.
Serves
6.
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