Sauteed Soft-Shell Crabs Chi Kit Wong, The Flower D

Name: Sauteed Soft-Shell Crabs Chi Kit Wong, The Flower Drum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium-size soft-shell crabs; 1 egg white beaten; Pinch of white pepper; 1 1/2 tablespoons of cornstarch plus 3 tablespoons; 3 1/2 to 4 cups peanut oil; 3 slices of fresh ginger, flattened with blade of cleaver and cut into tiny juliennes; 4 cloves garlic, minced; 1 scallion, minced; 1 teaspoon sweet red pepper, minced; 1 teaspoon sweet green pepper, minced; 1 tablespoon sugar; 2 teaspoons dark soy sauce; 1 teaspoon white vinegar; 2 teaspoons cornstarch; 1 1/2 tablespoons dry white wine

Servings: persons

5 medium-size soft-shell crabs
1 egg white beaten
Pinch of white pepper
1 1/2 tablespoons of cornstarch plus 3 tablespoons
3 1/2 to 4 cups peanut oil
3 slices of fresh ginger, flattened with blade of cleaver and cut into tiny juliennes
4 cloves garlic, minced
1 scallion, minced
1 teaspoon sweet red pepper, minced
1 teaspoon sweet green pepper, minced
1 tablespoon sugar
2 teaspoons dark soy sauce
1 teaspoon white vinegar
2 teaspoons cornstarch
1 1/2 tablespoons dry white wine

1
Crabs are usually sold cleaned and iced; if not, to clean them: with sharp knife cut off apron and flap that folds under rear body.
2
Turn crab over and cut off facial parts at point just back of eyes.
3
With knife fold back covering at points of back and remove spongy material from gills.
4
Wash in cold water and pat dry.
5
Combine all sauce ingredients in bowl and reserve.
6
In large bowl coat crabs with mixture of beaten egg, white pepper and 1 1/2 tablespoons of cornstarch.
7
When coated, dust thoroughly with remaining cornstarch until almost white.
8
Heat wok over high heat and add peanut oil.
9
When wisp of white smoke appears, place crabs in oil and fry until crisp.
10
Remove from oil.
11
Let oil get hot again and place crabs in oil a second time and fry until quite crisp.
12
Remove and drain.
13
Drain oil from wok.
14
Place wok back on heat and when residue of oil heats add ginger, garlic, scallions and peppers and stir for about 40 seconds.
15
Add crabs and mix well.
16
Add sauce and mix all ingredients until crabs are thoroughly coated.
17
Remove from wok and serve immediately.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 medium-size soft-shell crabs, 1 egg white beaten, Pinch of white pepper, 1 1/2 tablespoons of cornstarch plus 3 tablespoons, and more.

Yes, Sauteed Soft-Shell Crabs Chi Kit Wong, The Flower Drum falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Soft-Shell Crabs Chi Kit Wong, The Flower Drum

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions