First, pick an active live crab from the tank. If you're not up to cleaning it yourself, get the market to do it for you and go straight home & cook it as soon as possible. However, it's best if you do it yourself just before cooking . . .
Fry some smashed garlic and young ginger strips with three spoons of oil in a wok. Add the Dungeness Crab and stir fry for a minute, then toss in some oyster sauce, a few shakes of pepper, and a cup of chicken stock; stir well and cover the wok for five minutes. In the meantime, whip up an egg in a bowl with several spoons of water to thin it down a little; add some sesame oil and a pinch of salt to the mix for flavour.
Uncover the wok and slowly drizzle in the egg mixture while constantly stirring; this will thicken the crab sauce and add texture. After a few minutes, when the sauce has reduced to a nice thick constancy, the Dungeness Crab is ready to be served.
After you enjoy this dish, you can try other variations next time - for a spicy version, replace the oyster sauce with chilli paste. You can also do a black pepper version using black pepper sauce and chopped onions; use corn starch instead of the egg mix to thicken this sauce.
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