Recipe

Crabs With Tausi In Oyster Sauce Recipe

Add Step-by-Step Photos	Cherrie / All my dishes 1 year, 6 months ago I came up with this one while trying to duplicate a dish we had in a restaurant in China. This recipe is even better than the dish I was trying to copy. Prep:10m Cook:15m Servings:8	Cherrie
	crab chinese

Does this look good? Yeah! / Nope

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Ingredients

1 kilogram Alimasag (blue crabs)

2 tbsp tausi (fermented black beans)

2 pieces siling haba (green chili), chopped

1 red bell pepper, cut into thin strips

4 cloves garlic, minced

1 ½ tbsp oyster sauce

1 ½ tsp soy sauce

½ tsp sesame oil

2 tsp Shaoxing wine

Pinch of ground white pepper

1 tbsp cornstarch

½ cup pork or chicken broth

3 cups cooking oil, for frying

A few thick slices of ginger

1 tbsp Shaoxing wine

3 tbsp pork or chicken broth

3 tbsp chopped green onion

Directions

Wash and clean the crabs well and cut each crab in half. Wash tausi three times with water then drain.

In a small bowl, mash minced garlic and tausi into a paste. Set aside.

In another small bowl, combine oyster sauce, soy sauce, sugar, sesame oil, 2 tsp Shaoxing wine, pinch of ground white pepper, cornstarch and ½ cup of broth. Mix well and set aside.

Heat a wok over high heat for 1 minute. Add the cooking oil and heat it as well.

Place the crabs and slices of ginger in hot oil and cook for 2 minutes, until the crabs are red and the meat white. Remove the crabs from the oil and set aside. Empty the oil into a bowl. Wipe off the wok and spatula with paper towels. Return 1 ½ tbsp of oil in a wok and heat over high heat for 20 seconds.

Add the garlic/tausi paste and stir. When the garlic turns light brown, add chopped chili and strips of bell pepper and stir. Add the pre-cooked crabs and stir well and cook for about 30 seconds.

Add 1 tbsp of Shaoxing wine, stir and cook for 1 minute. Add 3 tbsp of broth then stir and cook for 2 minutes.

Make a well in the center of the mixture. Stir the sauce mixture, pour into the crabs, stir well and cook for 1 ½ minutes. Add 2 tbsp of chopped green onions. Mix well.

When the sauce thickens and bubble, turn off the heat, transfer to a heated platter, sprinkle with remaining 1 tbsp chopped green onions on top.

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Comments

bluewaterandsand 1 year, 6 months ago said:
Sounds spicy and delicious!

lunasea 1 year, 6 months ago said:
This looks and sounds outstanding - can't wait to give it a try. Thanks for sharing your recipe!

pariscipes 1 year, 6 months ago said:
Very interesting recipe, Cherrie! Deliciously different with the spices and the Shaoxing wine! I will try this mouth-watering very soon! Thanks for sharing!

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