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Deep Fried Crab in Black Bean Sauce

2 Crabs, sectioned
Salt & Pepper to taste
Cornstarch to dust
6-8 cups Frying Oil
One quarter of a cup Frying Oil
One half bunch Green Onions, chopped
3 ounces Ginger, sliced
4 Tablespoons of Black Beans
One half cup Aloha shoyu
2 cans Chicken Stock
Pepper to taste
4 Tablespoons Brown Sugar
8 pieces Leop Cheong, halved
Slurry (Corn Starch & Water) to thicken

Section the raw crab. Season the crab with salt & pepper. Dust the crab with cornstarch. In a wok, deep fry crab for 2 minutes. Drain on paper towels. In a separate wok, combine oil, green onions, ginger, black beans, Aloha shoyu, chicken stock, pepper & brown sugar. Simmer for 5 minutes. Add leop cheong and crab. Bring to a boil. Add slurry and thicken to desired consistency. When plating, place crab and pour sauce over. Serves 4-6 people.