Stir-Fried Crab with Ginger
Crab 2 pcs. (about 700g)
Ginger Slice 150 g
Garlic 70 g
Chopped Shallot 140 g
Viet Huong "Flying Lion" Fish Sauce 4 tsp.
Ginger Slice 70 g
Chopped Shallot 70 g
Yellow Wine 1 spoon
Brown Sugar 3 tsp.
Salt 1/2 tsp.
Corn Starch 1/2 tsp.
Water 3 spoon
Wash and clean the crabs. Chop in part after drain. Crack the claws with the knife surface until broke.
Dip corn starch on the claws and the remaining parts.
Pre-heat the oil on pan which should be enough for half-fry the crabs. Sauté the ginger, garlic and the shallot until fragrant. Put in the claws first then the other parts. Take it out after the color of crabs have turned.
Remain adequate of oil on the pan. Sauté the ginger, add back the crabs. Stir-fry together with brown sugar, salt and water.
Add the yellow wine and Viet Huong "Flying Lion" Fish Sauce. Turn off the heat, thicken with cornstarch in soup.