Festival of Bright Red Goodness: Crabs and Prawns

Crab and Prawns, Stir Fry with Ginger, and Baby Pea Shoots

Crab and Prawns, Stir Fry with Ginger and Baby Pea Shoots

1 dungeness crab (1.5 – 1.8 lbs)
6 tiger prawns (large size 12/13)
1 cup of baby pea shoots
6 – 8 slices ginger
1 teaspoon cracked black pepper
1 1/2 tablespoon peanut oil
1 1/2 tablespoon soy sauce
1 teaspoon of brown sugar
1/4 cup Chinese cooking wine

Clean the crab, chop the joints of legs and claws into 4 large pieces, and wipe it dry with paper towel. Boil the empty crab shell, and set it aside. Clean and de-vein prawns, leave the shells on. Marinate prawns with 1/2 tablespoon of soy, 1 tablespoon of Chinese cooking wine, and 1 teaspoon of brown sugar

Heat a large frying pan or a wok over medium high heat. Brush the pan with peanut oil and fry the ginger slices for 1 – 2 minutes. Put in crab where can i buy klonopin online legs and claws and stir fry til the pieces turn red. Add prawns. Add the rest of Chinese cooking wine, black pepper, and soy sauce. Stir fry for proximately 2 to 3 minutes until prawns start to turn red. Put in baby pea shoots, cover and steam for 2 minutes.

Serve the dish with a warm bok choy and baby oyster mushroom salad with oyster sauce in the center. Pile the crab legs, craws, prawns, and pea shoots around the salad. Put the cooked crab shell on top of the pile.

Try to keep the seasoning minimal. You want to enjoy the sweetness and freshness of the ocean goods. Enjoy!! =)

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