Pan-fried seafood Xiamen style

Method

1. If using crabs, halve them between the eyes with a sharp knife. Dust the cut sides with cornflour and set aside. If using prawns, leave them whole.

2. Heat the sesame oil in a wok. Add the ginger, cover with a lid and cook for a couple of minutes. Add the spring onions and cook for a further 5-6 minutes to release the flavours into the oil.

3. Add the prawns or crab halves to the wok, floured-side down, with the Chinese wine. Cover with the lid and cook for 3-10 minutes, depending on size. Remove the crabs or prawns from the pan, leaving behind the ginger and spring onions.

4. Mix the red wine vinegar and ginger together to make a dipping sauce to serve with the seafood. Eat with your fingers.

Image: jeancazals.net

Comments                        add a comment

Be the first to add a comment...

Ingredients

2x400g soft shell crabs or 6 king prawns
cornflour, for dusting
3-4 tbsp Sesame oil
200g Ginger, finely sliced
4 Spring onions, snapped in half
200ml Shaoxing rice wine

To serve

2 tbsp red wine vinegar
1 tbsp finely shredded Ginger

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!