Fried sea crab with ginger and spring onions
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 8 | crab |
| 50 g | ginger |
| half a | bunch of spring onions |
| 50 ml | rice wine |
| 2 tbsp. | soy sauce |
| 1 tbsp. | starch |
| salt, pepper | |
| 200 ml | peanut oil |
| 2 tbsp. | toasted sesame oil |
| 2 tbsp. | sugar |
Instructions
Schritt 1 von 2:
Die Seekrabben waschen und in Stücke schneiden. Ingwer schälen und in feine Scheiben schneiden. Frühlingszwiebeln in dünne Ringe schneiden. Das Erdnussnöl im Adamant® Wok erhitzen, die Seekrabben darin ca. 30 Sekunden frittieren und auf einem Küchenkrepp abtropfen lassen.
Step 2 of 2:
Heat the sesame oil in the Adamant® wok. First, sauté the ginger and spring onions in it. Then add the sea crabs with the rice wine, soy sauce and sugar and let it reduce a little. Season generously with salt and pepper. For a light binding: mix the starch with a little cold water and stir it into the wok. Bring briefly to the boil again. Fragrant jasmine rice goes well with it.
Fissler Pro Tips:
- Instead of sea crabs, rock lobsters can also be used.
- Peeling ginger made easy. Simply scrape off the skin with the back of a spoon.
- Mix the starch with cold water first, otherwise lumps will form.
