TYPHOON SHELTER CRAB 避風塘炒蟹 BEI FUNG TONG CHAAU HAAI

避風塘炒蟹
BEI FUNG TONG CHAAU HAAI
["Escape Wind Embankment Stirfry Crab"]


TYPHOON SHELTER CRAB

Crab, two pounds (four live ones).
One hundred cloves of garlic, minced (eight heads).
Thumblength ginger, minced.
One onion, sliced.
Eight scallions, cut into lengths.
Two to six dried chilies, cracked and seeded.
Two TBS fermented black beans, coarsely smashed.
Quarter cup of rice wine or sherry.
Quarter cup of water or stock.
Half TBS oyster sauce.
Half tsp ground black pepper.
Half tsp. salt.
Pinch of sugar.
Dash of sesame oil.
Cornflour.
Oil.


First peel and chop the garlic, and soak it in water for an hour (doing so will prevent it scorching or browning too much). Drain, pat dry with a cloth, and fry it golden-crisp. Remove from the oil and set aside.
Dust the crab pieces with cornflour and put them meat side down in the hot oil (this seals in the flavour). Turn and fry the shell side. Drain and reserve.
Saute the ginger, onion, dry chilies, return crab to the pan.
Add the fermented black beans, rice wine or sherry, water or stock, oyster sauce, and the other remaining ingredients, stir well, dump the fried garlic over, and serve.


避風塘炒蟹


配料: 生猛蟹2公斤(四個)
蒜瓣100兩 (8頭)，切碎
姜3-6釐米，切碎
洋蔥頭1粒，切碎
青蔥8棵
乾辣椒2-6隻，剁碎
豆豉2湯匙
花彫酒4湯匙
水或上湯4湯匙
蠔油半湯匙
胡椒半茶匙
鹽半茶匙
白糖小量
麻油少許
粟粉
油

做法:
大蒜皮去衣切碎，先浸水 (泡大約一小時)，用乾布吸乾啲，炸至金金脆脆，盛起瀝乾。 蟹洗淨、切件，然後灑上粟粉，炸至金黃，瀝乾。 燒油鑊炒香姜、洋蔥、乾辣椒，放蟹件入鑊。 加豆豉、花彫酒、清水或上湯、蠔油, 同埋其他調味料、兜勻; 加炸蒜，即成。



Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hell-for-crustaceans.html.