Cook the Book: Soft-Shelled Crabs with Ginger and Scallions
In this recipe for soft-shelled crabs with ginger and scallions, excerpted from The Shun Lee Cookbook, the crabs are fried for three short intervals instead of one long one. While that may seem like a lot of unnecessary work, the extra effort is actually well worth it, as it makes the crabs especially crispy.
The traditional Chinese flavors of ginger, scallions, rice wine, and sesame oil are all present in this dish and act as the perfect compliment to the sweetness of the crabs.
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Soft-Shelled Crabs with Ginger and Scallions
- makes 2 to 4 servings -
Adapted from The Shun Lee Cookbook by Michael Tong.
Ingredients
2 soft-shelled crabs
1/4 cup all-purpose flour
Vegetable oil, for deep-frying, plus 2 tablespoons
1 scallion, white part only, trimmed and minced
1 tablespoon seeded and minced red bell pepper
1 tablespoon minced cilantro
1 teaspoon peeled and minced ginger
1 tablespoon rice wine or dry sherry
Pinch of sugar
Pinch of salt
1/4 teaspoon dark sesame oil
Procedure
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 4 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 1/2 inches up the sides of the wok, and heat it to 375ºF. 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 until the coating is set, about 30 seconds. Using a wide wire-mesh strainer, transfer them to a colander.
4. Reheat oil to 375ºF. Return the crabs to the oil and deep-fry for 30 seconds more. Transfer to colander. Reheat the oil again to 375ºF. Return the crabs to 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 scallions, 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.
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5 Comments:
I've only heard of Shun Lee West, the fancy restaurant on the West side.
I'm reading this receipe and droooling. =)
My question is, is this recipe possible without a wok??
Moosie82 at 4:16PM on 08/13/08
make sure to keep the delicious innards. they may look green and lumpy, but they add a lot of flavor to the otherwise bland meat.
mlo at 11:12AM on 08/14/08
I like the double cooking method; I hope the innards don't get dried out, they are the real flavor. I never enjoyed the shell unless it was buried inside a sandwich, but if this method crisps the shells properly, I'm game.
I wonder why this site doesn't post a recipe for plain old battered, deep fried soft shell crab? That's what all of the comments seem to be raving about. Waaahh!
mymymichl at 1:39AM on 04/11/09
Moosie82, yes the recipe is easily done with a fryer, or deep skillet. Be very careful to shield yourself from hot oil splashing on you when the legs, which contain water, explode. You can count on the explosions, which is why I prefer a deep fryer to do them in. You can do the garnish in a skillet, and toss in the pieces of cooked crab at the end.
mymymichl at 1:46AM on 04/11/09
The shun-lee recipe calls for bell pepper, but I know it is done with very thin slices of jalapeno peppers.
mymymichl at 1:47AM on 04/11/09