Asian

Spanner crab stir-fried with garlic, coriander and shaohsing

Name: Spanner crab stir-fried with garlic, coriander and shaohsing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2.00 tbs sunflower oil; 1 tsp sesame oil; 1 eschalot, thinly sliced; 1 long green chilli and 1 long red chilli, seeds removed, finely shredded; 4 garlic cloves, chopped; 2 tsp grated ginger; 400g fresh crab meat; 1 tbs Chinese rice wine (shaohsing); 2 tbs finely chopped coriander; 1/2 bunch Chinese water spinach, picked; 2 tbs XO oil; Chopped coriander sprigs, plus extra sprigs to serve; 1/2 onion, roughly chopped; 1/2 cup (110g) caster sugar; 6 large oysters, juices reserved; 300ml Chinese rice wine (shaohsing); 1 tsp licorice root; 1 cinnamon quill; 2 star anise; 1 tbs fennel seeds; 100ml soy sauce

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10m

35m

Spanner crab stir-fried with garlic, coriander and shaohsing

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by delicious. team

delicious. team

Oct 03, 2015

With the distinctive flavour of XO oil and shaohsing wine, this crab dish is impressive but very achievable.

1 tbs sunflower oil
1 tsp sesame oil
1 eschalot, thinly sliced
1 long green chilli and 1 long red chilli, seeds removed, finely shredded
4 garlic cloves, chopped
2 tsp grated ginger
400g fresh crab meat
1 tbs Chinese rice wine (shaohsing)
2 tbs finely chopped coriander
1/2 bunch Chinese water spinach, picked
2 tbs XO oil
Chopped coriander sprigs, plus extra sprigs to serve

Oyster sauce (makes 3/4 cup)

1 tbs sunflower oil
1/2 onion, roughly chopped
1/2 cup (110g) caster sugar
6 large oysters, juices reserved
300ml Chinese rice wine (shaohsing)
1 tsp licorice root
1 cinnamon quill
2 star anise
1 tbs fennel seeds
100ml soy sauce

Method

1.

For the oyster sauce, heat oil in a pan over medium heat. Cook onion, stirring, for 6-8 minutes until browned. Add sugar, oysters and their juice, and cook, stirring occasionally, for 10-12 minutes, until a dark caramel forms. Add Chinese rice wine, increase heat to medium-high and simmer rapidly for 5 minutes until slightly reduced. Add spices and soy, increase heat to high and simmer for 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 6-8 minutes until sauce is thickened. Strain through a fine sieve and allow to cool. (The sauce will keep chilled in an airtight container for up to 3 months.)
2.

Heat the sunflower oil in a wok over high heat. Add sesame oil, eschalot, chilli, garlic and ginger and cook, stirring constantly, for 1 minute until fragrant. Add the crab and cook, stirring, for 20 seconds, then add 1 tbs oyster sauce, and cook, stirring, for a further 1 minute until crab is just cooked through. Add Chinese rice wine, then remove from heat. Stir through chopped coriander.
3.

Blanch the water spinach in boiling salted water for 10 seconds. Drain and refresh in cold water.
4.

Divide the water spinach among 4 serving bowls and top with hot crab mixture. Drizzle with XO oil and scatter with coriander sprigs.