Ingredients: 2 crabs, sectioned Salt and pepper to taste Cornstarch to dust 6-8 cups frying oil 1 quarter of a cup frying oil 1 half bunch green onions, chopped 3 ounces ginger, sliced 4 tablespoons of black beans 1 half cup Aloha Shoyu 2 cans chicken stock Pepper to taste 4 tablespoons brown sugar 8 pieces Leop Cheong, halved Slurry (corn starch and water) to thicke Directions:Section the raw crab. Season the crab with salt and pepper. Dust the crab with cornstarch. In a wok, deep fry crab for 2 minutes. Drain on paper towels. In a separate wok, combine oil, green onions, ginger, black beans, Aloha shoyu, chicken stock, pepper and brown sugar. Simmer for 5 minutes. Add leop cheong and crab. Bring to a boil. Add slurry and thicken to desired consistency. When plating, place crab and pour sauce over. |