Secrets for the perfect sautéed mud crab with brown sauce

Sautéed Mud Crab with Brown Sauce, Edamame and Glutinous Rice Cakes

Ingredients

850g mud crab

110g glutinous rice cakes (Ningbo rice cakes)

40g shelled edamame

15g ginger

15g scallions

Flour

Seasonings

32g Kwong Cheong Thye dark soy sauce

15g light soy sauce

30g granulated sugar

30g Shaoxing Huadiao wine

15g oyster sauce

Wash the mud crab thoroughly and chop it into pieces. Slice the ginger and glutinous rice cakes. Cut the scallions into 5cm-long pieces. Remove the skin from the edamame beans.

Heat some oil to around 200˚C in a wok. Dust the crab with flour before adding it in. Fry until golden brown and set aside.

Reduce the amount of oil, then add in the ginger and scallions and fry until fragrant. Add the crab back into the wok and pour in the Shaoxing wine.

Add in the edamame, rice cakes, dark soy sauce, light soy sauce, granulated sugar, oyster sauce and 1.5 litres of water. Cook for 7 to 8 minutes.