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Ingredientes
- 2 x Ready-to-cook whole, hard-shell crabs
- 8 x Green onions
- 1 sm Red pepper
- 1 piece (about 4x1-inch or possibly, 1Ox2.5 cm) fresh gin
- 3/4 c. (180 mL) water
- 2 1/2 Tbsp. (37 mL) dry sherry
- 1 tsp (5 mL) sugar
- 1 tsp (5 mL) instant chicken -- bouillon granules
- 2 tsp (10 mL) soy sauce
- 2 tsp (10 mL) cornstarch
- 2 Tbsp. (30 mL) vegetable oil
- 1/2 tsp (2 mL) sesame oil
Direcciones
- 1 Rinse crabs with water. - Gently pull away rou shell on
- top. With small sharp knife gently cut away the gray spongy tissue and throw away. Rinse crabs with water. 2. Cut off claws and legs.
- Lb. 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 pcs. 3. Cut onions into 1-inch (2.5 cm) pcs. Remove seeds from pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger into thin slices, then cut the slices into very thin strips. 4. Combine 1/2 c. (125 mL) of the water, the sherry, sugar, bouillon and soy sauce. Combine remaining 1/4 c. (60 mL) water and the cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over medium heat. Stir- fry ginger in the oils for 1 minute. Add in cut up crabs. Stir-fry for 1 minute.
- 6. Add in sherry mix and pepper to crab. Stir-fry over high heat till liquid boils. Reduce heat to low.
- Simmer covered for 4 min. Uncover and stir in cornstarch mix.
- Cook till sauce thickens. Add in onions. Cook and stir for 1 minute.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 66 | 63% |
| Total Fat 7.46g | 9% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Potassium 126mg | 4% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.14g | 2% |
| Protein 0.87g | 1% |
