Crabs With Tausi in Oyster SauceFrom cherrie 6 years ago
- 1 kilogram Alimasag (blue crabs) shopping list
- 2 tbsp tausi (fermented black beans) shopping list
- 2 pieces siling haba (green chili), chopped shopping list
- 1 red bell pepper, cut into thin strips shopping list
- 4 cloves garlic, minced shopping list
- 1 ½ tbsp oyster sauce shopping list
- 1 ½ tsp soy sauce shopping list
- ½ tsp sesame oil shopping list
- 2 tsp shaoxing wine shopping list
- Pinch of ground white pepper shopping list
- 1 tbsp cornstarch shopping list
- ½ cup pork or chicken broth shopping list
- 3 cups cooking oil, for frying shopping list
- A few thick slices of ginger shopping list
- 1 tbsp shaoxing wine shopping list
- 3 tbsp pork or chicken broth shopping list
- 3 tbsp chopped green onion shopping list
How to make it
- 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.
The Cookcherrie Manila, PH
The Rating3 people
very interesting recipe, Cherrie! Deliciously different with the spices and the Shaoxing wine! I will try this mouth-watering very soon! Thanks for sharing!pariscipes in Paris&Lyon loved it
This looks and sounds outstanding - can't wait to give it a try. Thanks for sharing your recipe!lunasea in Orlando loved it
Sounds spicy and delicious!bluewaterandsand in GAFFNEY loved it
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