Wednesday, June 26, 2013

Stir-fry Crab with Ginger and Scallions (Cua Xao Gung Hanh)

Stir-fry Crab with Ginger and Scallions (Cua Xao Gung Hanh)

1 Crab
5 Garlic Clovers
2-3 pieces of Ginger
1 can Chicken Broth
2 tbs Butter
2 tbs Oyster Sauce
2 tbs Rice Wine
1/2 tbs Sugar
1-2 tbs Tapioca Starch mix with Water (1 tbs Tapioca Starch and 1/2 cup Water)
1/2 an Onion

Step 1:
Cut the crab into pieces.  Crack the claws.

Step 2:
Chop about 5 Garlic Clovers and 2-3 pieces of Ginger about 2 inches long. Then crush it together.

Step 3:
Cut Scallions, Onion, and Ginger.

Step 4:
Put 1 tbs of Tapioca Starch and mix with 5-8 tbs of Water.  Mix it.

Step 5:
Put in 2 tsp of Butter, then add in the crushed Garlic and Ginger.  Stir for a few minutes.
Now put in the largest piece of the crab first, then the rest of the crab.

Step 6:
Add in 1 can of Chicken Broth.  Cover with a lid and let it simmer for 10 Minutes.
Then add in 2 tbs Oyster Sauce and 2 tbs Rice Cooking Wine.
Stir for a litte bit then add in the Scallions, Onions, and Ginger.

Step 7:
Add in 1/2 tbs Sugar and Tapioca Starch mix.
Then Black Pepper, mix for 3 minutes.
Serve on a large plate.

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