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Crab With Ginger and Scallion Sauce




Source of Recipe


The Oregonian-Published December 27, 2011


Recipe Introduction


Makes 4 to 6 servings
At Southeast Portland's Gold Garden restaurant, chef Jack Ken Lee makes this dish with live Dungeness crabs from a tank in the restaurant. But if you prefer easier preparation, use precooked crab. Either way, the rich and savory sauce makes for a delicious dish.


List of Ingredients




Vegetable, grapeseed or peanut oil, for frying (amount depends upon the size of the pan)
1 head garlic cloves, separated and peeled
2 Dungeness crabs (about 4 pounds total), cut into segments and cleaned
1 tablespoon cornstarch (plus about 1/2 cup if using raw crab); divided
1 large knob fresh ginger, peeled and cut into 20 to 30 slices
1 half onion, cut into thin half-moons
10 scallions, cut into 2-inch lengths
1 1/2 cups chicken broth
2 teaspoons Chinese rice wine (shao hsing) or dry sherry
2 tablespoons oyster sauce
1 1/2 teaspoons granulated sugar
1 tablespoon soy sauce
1 teaspoon dark soy sauce (or additional teaspoon regular soy sauce)
Hot cooked rice or noodles





Recipe



Heat a few inches of oil in wok or Dutch oven over low heat. Add the garlic cloves and poach in the oil until they become a bit translucent and darken slightly in color, about 10 to 15 minutes. Fish out with a slotted spoon and set aside; raise the heat to medium-high (about 350 degrees).

If you're using fresh crab, dredge it in the 1/2 cup cornstarch, shaking off the excess. Add to the pot when the oil is hot and fry until golden, about 3 to 4 minutes, turning to cook evenly. Remove the crab and set aside (if using precooked crab, just add it when the crab is called for later in the recipe).

Pour out the oil, until just a few spoonfuls are left, then add the sliced ginger, onion and scallions; stir-fry just until ingredients soften, about 30 seconds. Add the chicken broth, wine, oyster sauce, sugar and soy sauces; stir to combine, then add the reserved fried or precooked crab and garlic. Cover, and let simmer for 3 minutes.

While this mixture is simmering, whisk together the remaining 1 tablespoon of cornstarch along with about 2 tablespoons water to create a slurry. After 3 minutes, remove the lid on the pan, give the slurry a final mix and stir it in; simmer for a minute or two until thickened. Serve over hot rice or noodles.
From chef Jack Ken Lee, Gold Garden Seafood Restaurant