Crab In Ginger Sauce
Crab in Ginger Sauce
2 ready-to-cook whole hard-shell crabs
8 scallions
1 small red bell pepper
1 (4 x 1-inch) piece fresh ginger root
3/4 cup water
2 1/2 Tbspdry sherry
1 tps sugar
1 tps instant chicken bouillon granules
2 tpss soy sauce
2 tpss cornstarch
2 Tbspvegetable oil
1/2 tps sesame oil
Rinse crabs with water
Gently pull away round hard shell on top
With small sharp knife gently cut away the gray spongy tissue & discard
Rinse crabs with water
Cut off claws & legs
Pound claws lightly with back of cleaver to break shell
Chop down center of crabs to cut body in half
Cut each half crosswise into 3 pieces
Cut onions into 1-inch pieces
Remove seeds from bell pepper; cut pepper into thin strips
Pare ginger root
Cut ginger into thin slices, then cut the slices into very thin strips
Combine 1/2 cup of the water, the sherry, sugar, bouillon & soy sauce
Combine remaining 1/4 cup water & the cornstarch; blend well
Heat oils in wok over medium heat
Stir fry ginger in the oils 1 minute
Add cut-up crabs
Stir fry 1 minute
Add sherry mixture & pepper to crab
Stir fry over high heat until liquid boils
Reduce heat to low
Simmer covered 4 min
Uncover & stir in cornstarch mixture
Cook until sauce thickens
Add onions
Cook & stir 1 minute
Makes 4 to 6 servings
Butterfly Shrimp
Butterfly Shrimp (China)
1 1/2 lb fresh large shrimp
3 egg yolks
1 1/2 tpss cornstarch
1/2 tps salt
1/8 tps pepper
2 slices bacon
2 cups vegetable oil
Remove shells from shrimp, leaving tails intact
Cut each shrimp down the back using point of small sharp knife
Remove vein
Rinse shrimp & pat dry with paper toweling
Cut deep slit down back of each shrimp
Flatten cut side slightly with fingers
Beat egg yolks, cornstarch, salt & pepper with fork
Dip each shrimp into mixture
Cut bacon into 1 1/2 x 1/4-inch strips
Place a bacon strip on cut side of each shrimp
Heat oil in wok over medium-high heat until it reaches 400 deg F
Fry shrimp, a few at a time, in oil until golden, 2 to 3 min
Drain on absorbent paper
Makes 4 to 6 entree servings or 8 to 10 appetizer servings
Pasta Provencal
Pasta Provencal
4 tablespoons extra-virgin olive oil
1 medium onion, minced
2 plump fresh garlic cloves, peeled and minced
1/2 teaspoon crushed hot red pepper flakes
1 bay leaf parsley, snipped
Pinch of salt
1 fennel bulb, trimmed and cut into matchstick pieces
1 (28 oz) can crushed tomatoes in pur