Crab with black bean sauce

Crab with black bean sauce

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 medium blue swimmer crabs
1/2 teaspoon freshly ground black pepper
1 tablespoon cornflour
oil, for deep-frying
1 tablespoon canned black soybeans
2 garlic cloves
6 spring onions, cut into 5 cm lengths
2 tablespoons chinese rice wine
1 cup chicken stock
1 teaspoon light soy sauce
1/2 teaspoon sugar

Method

  1. Prepare the crabs, cutting into pieces with some of the shell. Dust the crab pieces with the pepper and cornflour. In a large wok, heat the oil and stir-fry the crab for 3 minutes. Remove and set aside. Wash the black beans under running cold water, drain and pound with the garlic to a paste. Sauté the paste in 2 tablespoons hot oil, put in with the crab pieces, and fry for 1 minute. Add the spring onions, wine, stock and soy sauce, and cook for 2 minutes. Sprinkle in sugar, stir, and serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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