Wok Tossed Pepper Crab.
I am serving this dish alongside the fiery Shui Zhu Yu, so I am keeping the flavours sweet, simple and mild. I wanted the sweetness of crab to come through, so I am very stringent with the seasoning. I have, however, flavoured this dish with two types of peppercorns, albeit on a very small scale. The end result is sweet crab pieces tossed in sweet aromatic vegetables, spiced modestly with salt and pepper(s).
For the vegetables.
-2 cloves chopped garlic,
-1 large chopped onion,
-2 sliced spring onions.
-1 chopped pepper.
For the crab.
700g crab, cut into chunks.
Seasoning.
-1/2tsp finely ground black pepper,
-1/2tsp finely ground Sichuan pepper.
In a wok, with 3tbsp vegetable oil, fry
-the crab pieces, with
-1tsp sea salt.
Cook, stirring occasionally until the crab is cooked through.
Remove from the wok.
Add the vegetables to the wok, with
-seasoning.
Cook, stirring for around a minute, add
-the crab pieces.
Stir well to combine.
Serve.
No comments:
Post a Comment