Braised swimming crabs, known for their tender meat and rich umami flavor, are a beloved dish in coastal Chinese cuisine. Here’s a step-by-step guide to mastering this recipe.
First, select live, fresh swimming crabs (about 500g each). Clean them thoroughly: scrub the shell with a brush, remove the gills and internal organs, and cut the body into large pieces. Keep the claws intact for better presentation.
Next, heat 3 tablespoons of oil in a wok over medium-high heat. Sauté 2 sliced ginger, 3 minced garlic cloves, and 1 chopped scallion until fragrant. Add the crab pieces and stir-fry for 2-3 minutes until the shells turn reddish. Pour in 1 tablespoon of Shaoxing wine to remove any gamey smell.
Then, add the braising sauce: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce (for color), 1 teaspoon of sugar, and 200ml of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–15 minutes, occasionally basting the crab with the sauce.
Finally, increase the heat to reduce the sauce until it thickens slightly. Drizzle 1 teaspoon of sesame oil and garnish with extra chopped scallions. Serve hot with steamed rice to savor the savory, slightly sweet sauce that perfectly complements the crab’s natural sweetness.
This simple yet flavorful method ensures a restaurant-quality dish that highlights the essence of fresh seafood. Enjoy!
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