Pan-fried seafood Xiamen style
By: From: Rhodes Across China
On TV Tonight
- 20:00 - Man v. Food - San Jose
- 20:30 - Man v. Food - Denver
- 21:00 - MasterChef Ireland - MasterChef Ireland, 10
- Prep time:
- 15 min
- Cook time:
- 15 min
Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes
- 2x400 g soft shell crabs or 6 king prawns
- cornflour, for dusting
- 3-4 tbsp sesame oil
- 200 g ginger, finely sliced
- 4 spring onions, snapped in half
- 200 ml shaoxing rice wine or dry sherry
- 2 tbsp red wine vinegar
- 1 tbsp finely shredded ginger
How does this work?Close
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method1. 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.