Chinese
Far Flung
From
Far Flung
season
0
episode
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Fried crab with black bean
With
Gary Mehigan
Cantonese blue swimmer crabs fried hot with fermented black bean.
PREP
0
MINS
Cook
0
MINS
SERVES
2
About this recipe
Blue swimmer crabs steamed briefly to ease the shells, then deep-fried in hot oil and tossed with sliced shallot, garlic, julienned ginger, bird's-eye chilli and fermented black beans soaked to soften. Cantonese seafood cooking done with intent. Eat with hands, scoop the sauce with rice.
Fermented black beans (douchi, the salty-funky Chinese black soybean ferments) are the umami backbone of Cantonese seafood cooking. Soaked briefly to soften and then crushed into the wok with garlic and ginger, they release a deep, almost mushroom-like depth that no other seasoning can fake.
The two-step cook (steam first, then deep-fry, then stir-fry through the sauce) is the restaurant technique that delivers the right texture. Steaming sets the flesh and makes the shells easier to crack; deep-frying for thirty seconds in hot oil crisps the legs and seals in the juice; the final stir-fry through the aromatic sauce coats every piece without overcooking.
Blue swimmer crabs are the right choice in Australian waters: the sweet white flesh, the soft shells that you can break with your hands, the manageable size. A pot of steamed jasmine rice on the table to absorb the sauce; finger bowls of warm water with lemon for the cleanup. A cold Tsingtao or a chilled riesling; eaten communally, slowly, with whoever's at the table.
Ingredients
- 3 blue swimmer crabs
- 4 tbsp peanut oil
- 2 large shallots, finely sliced
- 2 cloves garlic, thinly sliced
- 1 knob fresh ginger, peeled and cut to a fine julienne
- 1 birds eye chili, sliced thinly
- 2 tbsp salted black beans, soaked in cold water
- 2 tbsp shoaxing rice wine
- 1 tbsp light soy
- 1/3 cup chicken stock
- 1 tbsp corn flour, mixed with 2 tbsp cold water
- 1 tsp sugar
- pinch Szechuan pepper corns, ground
- small handful of gai lan leaves (Chinese broccoli)
- small handful water spinach leaves
- 2 spring onions thinly sliced
- 1 egg lightly beaten
- 1 tsp sesame oil
- coriander for dressing
Method
1. Place a pot ¼ full of water onto a high heat and bring to the boil, place a Chinese steamer basket snuggly on top.
2. Wash the crabs then remove the hard top shell, remove the dead mans fingers and split into quarters. Tap the larger claws/legs with the back of a knife to break the shell. Place into the steamer basket and steam for 4-5 minutes or until the shell has changed colour and the meat in the shell just cooked. Remove the crab pieces and set aside.
3. Meanwhile, heat a large wok over a medium heat for 2 minutes and add the peanut oil. Add the shallots and stir-fry gently until they soften, add the garlic and cook for 1 minute to release the flavours. Add two thirds of the ginger and chili stir-frying until fragrant and the aromatics have begun to colour . Then add the strained black beans. Add the shoaxing rice wine, soy and chicken stock. Bring to the boil quickly, stirring once or twice. Add a tablespoon of corn flour mixture, stirring as you do it to create a smooth shiny sauce. Taste sauce, then adjust seasonings by adding sugar and Szechuan pepper to taste.
4. Add the crab pieces and coat well in the sauce. Add gai lan, water spinach and spring onions and simmer for a further 30-60 seconds, tossing to combine and drizzle in the sesame oil. Remove from the heat.
5. Finally add the lightly beaten egg and finish with a drizzle of sesame oil. Turn off the heat and toss to combine.
6. To serve, arrange stir-fry in a shallow bowl ensuring to coat with any excess sauce and garnish with remaining spring onions, picked coriander leaves and ginger. Ensure you have fingerbowls at the ready.
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Gary Mehigan
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Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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