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HAIRY CRABS WITH RICE CAKES

Course: Main
Chef: Xia Peng
Featuring: Fish

Ingredients

- 3 hairy crabs
- 150g rice cake
- 5g minced ginger
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 15g sugar, Salt, to taste
- Water, as required
- Cornstarch, as required
- 500g vegetable oil

Method

1.Cut the crabs in half and remove the outermost legs. Coat the cut sides in cornstarch.

2.Heat the oil in a wok. When the oil reaches 170 ℃ , add the crabs and deep fry until the change colour, then remove from the wok and set aside. Add the rice cakes and deep fry until bubbles appear on the surface of the rice cakes, then remove from the wok and set aside.
3.Remove all but a few tablespoons of oil from the wok and add the ginger and stir fry until fragrant. Add the dark soy sauce, light soy sauce, sugar, salt, and water. Add the crabs and rice cakes (the water should not cover the crabs).
4.Cook over a medium heat for 10 minutes, until the sauce has reduced slightly.

Pairings

PINOT GRIGIO FRIULI COLLI ORIENTALI DOC

Grape: Pinot Grigio Its colour is slightly rosy, with noticeable auburn tones. The bouquet recalls a...

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