The Shun Lee Cookbook - Michael Tong [41]
1. To clean the crabs, lift up both sides of the shell and pull away and discard the gills and spongy (watery) part above the flesh. Do this on the bottom of the crab and the center (pointy) area as well. Also cut off the face of the crab, including the eyes.
2. Cut each crab into four pieces. Pour the flour into a bowl, and dip each piece of crab into the flour, shaking off any excess. Place the crab pieces on a plate.
3. Heat a large wok over high heat. Add enough oil to come 1 ½ inches up the sides of the wok, and heat it to 375°F. Carefully add the crab pieces to the oil. Stand back—they will puff up and, because the crabs have a lot of water in them, they will sizzle and crackle. Deep-fry just until the coating is set, about 30 seconds. Using a wide wire-mesh strainer, transfer them to a colander.
4. Reheat the oil to 375°F. Return the crabs to the oil and deep-fry for 30 seconds more. Transfer to the colander. Reheat the oil again to 375°F. Return the crabs to the oil and deep-fry until the sizzle in the oil slows down and the crabs are very crisp, about 30 seconds more. Transfer the crabs to the colander. Discard the oil and wipe out the wok with paper towels.
5. Return the wok to high heat. Add the 2 tablespoons oil and heat it. Add the scallion, bell pepper, cilantro, and ginger, and stir-fry for 30 seconds. Return the crab pieces to the wok and add the rice wine, sugar, salt, and sesame oil. Stir-fry for 30 seconds. Serve immediately.
I HAVE INTRODUCED AMERICAN DINERS to many new dishes, but the favor has been returned many times over. I never had soft-shelled crabs in China, and the first time I ate them at Manhattan’s Le Cirque, I immediately went into my kitchen to create this dish. Tempura batter makes the coating very light and crisp, and in order to retain this texture, the crabs are topped, but not swathed, in the piquant black bean sauce. If you wish, you can serve the sauce on the side. Steamed asparagus would be a fine side dish. Makes 2 to 4 servings
Soft-Shelled Crabs with Black Bean Sauce
2 soft-shelled crabs
⅓ cup tempura batter mix (see Note)
1 large egg white, beaten until foamy
Sauce
½ cup Chicken Stock (page 70) or canned chicken broth
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons sugar
¼ teaspoon ground white pepper
1 teaspoon cornstarch
Vegetable oil, for deep-frying, plus 2 tablespoons
2 scallions, white part only, trimmed and minced ¼ cup minced canned bamboo shoots
2 garlic cloves, peeled and minced
1 teaspoon peeled and minced fresh ginger
1 tablespoon Chinese fermented black beans, mashed and minced
1 large egg, beaten
1. To clean the crabs, lift up both sides of the shell and pull away and discard the gills and the spongy (watery) part above the flesh. Do this on the bottom of the crab and the center (pointy) area as well. Also cut off the face of the crab, including the eyes.
2. Combine the tempura mix, egg white, and 1 ½ tablespoons water in a small bowl, stirring until it has the consistency of heavy cream. If necessary, add a bit more water to get the right consistency.
3. To begin the sauce, mix the stock, soy sauce, rice wine, sugar, and white pepper in a small bowl, and set it aside. Dissolve the cornstarch in 2 teaspoons cold water in another small bowl, and set it aside.
4. Heat a large wok over high heat. Add enough oil to come about 1 ½ inches up the sides of the wok, and heat it to 375°F. Dip the crabs, one at a time, into the tempura batter to coat them, letting the excess batter drip back into the bowl. Carefully add the crabs to the oil. Stand back—they will puff up, and because the crabs have a lot of water in them, the oil will sizzle and crackle. Deep-fry until the crabs are crisp and golden, about 3 minutes. One way to check for doneness is to listen to the sizzle: When it is quite slow, but before it disappears, use a wide wire-mesh strainer to transfer the crabs to a colander to drain. Cut each crab into four pieces and place them on a serving platter. Discard the oil,