Shallow-Fried Soft-Shell Crabs

Name: Shallow-Fried Soft-Shell Crabs (煎軟売蟹)
Yield: serve 3 or 4 people as a main course
Cuisine: Chinese
Ingredients: 2 quarter -sized slices peeled ginger, minced; 1 small scallion, including green part, finely chopped; 1 tablespoon sugar; 1 tablespoon cider vinegar; 3 tablespoons dry sherry; 1 tablespoon chopped coriander or parsley; 3 tablespoons light soy sauce; 1 tablespoon sesame oil; ½ cup cornstarch; 6 tablespoons oil; 4 large or 6 medium-sized soft-shell crabs; 1 teaspoon cornstarch dissolved in ¼ cup water

煎軟売蟹

Preparation info

serve
3 or 4
people as a main course

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These crusty crabs, flavored with a subtly sweet and sour sauce, would serve 3 or 4 people as a main course with some Stir-fried Green Beans or Lima Beans and a green salad.

Ingredients

4 large or 6 medium-sized soft-shell crabs
½ cup cornstarch
6 table

Asia
China
Main course

Method

Preparations

Have the fishman clean and quarter the crabs, removing the spongy gills under the shells. Coat each quarter with cornstarch. Combine the sauce seasonings and mix until the sugar is dissolved. Add the scallions and ginger and the cornstarch mixture and stir well.

Shallow-Frying

Heat a large, heavy skill