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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Crab Show

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

Ingredients

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
3 cups peanut oil
1 1/2 tablespoons rinsed fermented black beans, chopped
4 large slices bruised ginger
8 cloves garlic, thinly sliced
5 scallions, chopped into 2-inch pieces
1/4 cup shaoxing(cooking wine)
1 tablespoon naturally brewed soy sauce
2 cups chicken stock
Salt and white pepper, to taste
Small pot cooked Chinese rice

Directions

In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.

PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.

Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

My Private Notes

Name: Black Bean and Ginger Dungeness Crab
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces; 2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon; 3 cups peanut oil; 1 1/2 tablespoons rinsed fermented black beans, chopped; 4 large slices bruised ginger; 8 cloves garlic, thinly sliced; 5 scallions, chopped into 2-inch pieces; 1/4 cup shaoxing(cooking wine); 1 tablespoon naturally brewed soy sauce; 2 cups chicken stock; Salt and white pepper, to taste; Small pot cooked Chinese rice

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