Sautéed Crab With Ginger And Shallot
Ingredients
1 1/2 catties mud crab
2 taels ginger
2 taels shallot
2 garlic cloves
2 tsp corn starch
1 tbsp Lea & Perrins Worcestershire Sauce
Seasoning
1/2 tsp chicken powder
1/2 tsp salt
1/2 tsp sugar
3 tbsp Lea & Perrins Worcestershire Sauce
1 bowl water
Preparation
- Chop the crabs then clean them and drain well (place the crab on its back, pierce the crab with the end of the blade, then turn the carb over. Place the knife between crab leg and carapace, press the knife down with one hand then lift the carapace with another hand. Clean the crabs and chop them into pieces). Mix the crabs with 2 tsp of corn starch.
- Deep fry ginger and sauté shallot, then add garlic and sauté. After that, put in the crabs and stir-fry for 3 to 5 minutes.
- Add seasonings and cook over low heat until the sauce reduces.
- Lastly, drizzle 1 tbsp of Lea & Perrins Worcestershire Sauce around the edge of the wok.
