PNW Black Bean and Ginger Dungeness Crab<\/p>\n
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2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces<\/p>\n
2 cups cornstarch, for dusting and to make a slurry with 1 T.<\/p>\n
3 cups peanut oil<\/p>\n
1 1\/2 T. rinsed fermented black beans, chopped<\/p>\n
4 large slices bruised ginger<\/p>\n
8 cloves garlic, thinly sliced<\/p>\n
5 scallions, chopped into 2-inch pieces<\/p>\n
1\/4 cup shaoxing(cooking wine)<\/p>\n
1 T. naturally brewed soy sauce<\/p>\n
2 cups chicken stock<\/p>\n
Salt and white pepper, to taste<\/p>\n
Small pot cooked Chinese rice<\/p>\n
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In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 T. oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells. PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"
PNW Black Bean and Ginger Dungeness Crab 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces 2 cups cornstarch, for dusting and to make a slurry with 1 T. 3 cups peanut oil 1 1\/2 T. rinsed fermented black beans, chopped 4 large slices bruised ginger 8 cloves garlic, thinly sliced 5 scallions, chopped into 2-inch pieces 1\/4 cup shaoxing(cooking wine) 1 T. naturally brewed soy sauce 2 cups chicken stock Salt…<\/p>\n