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Soft-Shell Crab, Chinese Hot Garlic & Black Bean Sauce

Ingredients

  • 1 large egg
  • 2 Tbs. cornstarch dissolved in 2 Tbs. water
  • Dash of soy sauce
  • 1 tsp. finely chopped green onions
  • Pinch black pepper
  • 4 large soft-shell crabs, cleaned and cut in half front to back
  • 1/2 cup vegetable oil
  • 1/4 cup soy sauce
  • 1 Tbs. rice wine vinegar
  • 1/2 Tbs. sugar
  • 1 Tbs. sesame oil
  • 1/4 tsp. finely chopped fresh ginger
  • 1 tsp. chopped garlic
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. hot bean sauce (available at Oriental markets)
  • 1/4 cup dry white wine

Instructions

  1. 1

    Mix the egg, cornstarch blend, soy sauce, chopped green onions, and black pepper. Dip the crabs in the mixture to coat. Shake off the excess.

  2. 2

    Heat the vegetable oil to almost smoking in a heavy skillet or wok over high heat. Fry the crab halves, two at a time, until crisp on the outside but still soft and moist inside. Remove from the pan, drain, and keep warm.

  3. 3

    Pour out the oil from the pan, but don't wipe. Add all the other ingredients and stir to blend until boiling rapidly--about one minute.

  4. 4

    Place one crab on each plate, and spoon the sauce over it. Serve immediately.