Recipe - Crab With Black Bean Sauce

6 Fresh hardshell crabs;
shelled; cleaned, and cut
in half through the middle
Cornstarch
Peanut oil
10 3/4" pieces green onion
1 teaspoon Garlic paste
1 teaspoon Sesame oil
1 tablespoon Black beans
1 ds White pepper
1/3 cup Rice wine
1 One fourth cup Basic stock or water

Thoroughly coat the crab halves in the cornstarch. Pour peanut oil in a wok
to about 5 inches in depth and heat until almost smoking. Add the crab and
deepfry for 1One half to 2 minutes, stirring often. Be sure to stir crab
halves constantly in the hot oil, if they are to retain their juices and
not become soggy. Deepfry in two batches if necessary. Remove immediately
and place in a strainer set over a metal bowl to drain. Pour off the hot
oil from the wok. Reheat wok. Return about 2 tablespoons of the peanut oil
to the hot wok and stirfry the green onions with the garlic paste, sesame
oil, black beans, and white pepper about 1 minute. Return the crabs to the
wok and stirfry 2 or 3 minuted longer. Add the wine and Basic Stock, place
the cover on the wok, and cook until about Three fourths cup of the liquid remains.
Dissolve 1 teaspoon cornstarch in One fourth cup cold water. Add the dissolved
cornstarch to the wok and stir constantly until the sauce thickens. Remove
from heat and serve at once.

GOLDEN PALACE

7TH STREET N.W. WASHINGTON D.C.

BEVERAGE: TSING TAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.