Black Bean Blue Crabs with Lotus Ming's Quest : Episode FLMNG-122
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 Ming Tsai and Jesse Stenger catching blue crabs in Md.
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Yield: 4 servings
Ingredients:
6 blue crabs, shell off (save 4), prepped (gills out) and cut in half
1 lotus, peeled and cut into 1/4-inch slices
1 cup cornstarch
2 Tbs. fermented black beans, rinsed and chopped
2 Tbs. garlic minced
2 Tbs. ginger minced
2 jalapenos, de-stemmed and sliced
4 scallions, cut into inch lengths
1/2-cup shaoxing wine
1/2-cup white wine
2 Tbs. naturally brewed soy sauce
4 cups hot long grain rice
canola oil to cook
salt and black pepper to taste
Directions:
- Fill 1/3 of a wok with oil and heat.
- In a large bowl, season the crabs, crab shells and lotus and toss around in cornstarch.
- Blanch the crab and lotus in the hot oil for 45-60 seconds and set aside on paper towels.
- Dump out all but 2 Tbs. of oil and stir fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute.
- Season mixture and add back the crab and lotus and deglaze with wines.
- Reduce by 50% and add soy.
- Check for seasoning.
Plating: Fill the shells with hot rice. On a large dinner plate, place shell in the middle and surround with three crab halves and lotus. Spoon on sauce.
Wine: Fruity, dry Pinot Gris, Trimbach or Sokol Blosser.
Copyright, 2000, Ming Tsai, All Rights Reserved
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