Crab Claws with Oyster Sauce
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
The chicken broth for this dish is prepared with minimal salt or none at all: it is needed to dilute the rich, sharp flavor of the soy and oyster sauces.
Ingredients
- King crab back claws - 5.3 oz
- Spanish onions - ⅓ heads
- Garlic - ½ cloves
- Sugar - 1 tablespoon
- Starch film - ½ spoons
- Soy Sauce - 1 tablespoon
- Chicken Broth - 1 glass
- Lime - ¼ pieces
- Oyster Mushrooms - ½ spoons
- Ground Black Pepper - to taste
- Vegetable Oil - 2 spoons
Step by Step guide
Step 1
Thaw the king crab legs. Cut open the shell; you don't need special seafood shears, regular scissors will do. Remove the meat with your hands and let it sit for about ten minutes to drain any excess water. If you are working with pre-cleaned crab, it should also be thawed and excess moisture should be removed.
Step 2
Dissolve half a teaspoon of cornstarch in a third of a cup of cold water — it must be cold, otherwise the cornstarch won't fully dissolve. If you use a bit more liquid, the sauce will be thinner — it's all a matter of taste. Be sure to mix the cornstarch very thoroughly to avoid lumps.
Step 3
Finely chop the garlic and slice the onion into thin wedges. Pour a couple of tablespoons of oil into the wok and place it over high heat. Asian tradition dictates that the oil should be smoking before cooking begins. As soon as you see a black smoke, add the garlic and onion to the wok.
Step 4
Sauté the onion and garlic, stirring, for about fifteen to twenty seconds — just until they're fragrant; the onion pieces should remain crunchy. Then add the crab meat to the wok and cook it for another thirty seconds, gently turning the claws from side to side.
Step 5
Drizzle the crab with soy and oyster sauces, and gently mix. Then pour a cup of hot chicken broth into the wok. Allow about thirty seconds for the crab meat to absorb the flavors of the broth and sauces.
Step 6
Add a tablespoon of sugar to the wok and stir it into the broth. Gradually add two tablespoons of cornstarch solution. Pour it into the boiling liquid very carefully, in small portions, while constantly stirring to ensure the sauce thickens evenly. Keep the wok on the heat for another half minute.
Step 7
Now you should taste the resulting sauce. If it seems too salty, overly concentrated, or sharp, you can dilute it with any leftover chicken broth. Once you've achieved the perfect flavor for your sauce, use a slotted spoon to remove the crab and transfer it to a plate.
Step 8
Thicken the remaining sauce in the wok with a starch solution: in Asia, it is common to bring it to the consistency of a thin jelly, but Europeans often prefer a lighter version. Drizzle the sauce over the crab claws, season with pepper to taste, and garnish the dish with a wedge of lime.
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