Chinese-Style Stir-Fried Crab: A Deliciously Addictive ‘Rice Bandit’
#SumineBanchan #ChefYeoKyungRae #ChineseSpicyCrabStirFry #RiceBandit #EasyEntertainingDish
I picked up some crabs from the supermarket, and they looked incredibly fresh and plump! However, they turned out to be less meaty than expected. This recipe, inspired by Chef Yeo Kyung Rae from ‘Sumine Banchan,’ turns these less-than-perfect crabs into a fantastic Chinese-style stir-fry using common ingredients like doubanjiang, soy sauce, and oyster sauce. Adding lobster legs enhances the richness, and eggs create a wonderfully creamy and thick sauce. This dish is a true ‘rice bandit’ that will have you finishing your rice in no time! It’s also an impressive dish for entertaining guests. Try making this delicious and quick Chinese-style crab stir-fry!
Ingredients- 2 crabs
- 2 frozen lobster legs
- 1/2 onion
- 1 stalk green onion
- 2 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 2 Tbsp doubanjiang (spicy broad bean paste)
- 2 Tbsp chili powder (a mix of fine and coarse)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (or mirin)
- 5 eggs
Cooking Instructions
Step 1
First, clean the crabs by removing the shell. Cut the crab bodies into 4 pieces each. If the crabs are small or not very meaty, you can cut them into 2 pieces. Also, prepare the frozen lobster legs.
Step 2
Prepare the vegetables that will add flavor to the dish. Take 1 stalk of green onion and divide it in half. Finely chop one half, and thinly slice the other half. Finely chop the 1/2 onion.
Step 3
In a bowl, combine the chopped onion, minced garlic, and the chopped green onion.
Step 4
Chef Yeo Kyung Rae uses ginger juice to remove any fishy smell from the crab. We’ll substitute this with minced ginger. (Adjust the amount of ginger to your preference.)
Step 5
Now it’s time to add the seasoning ingredients. Add soy sauce, oyster sauce, chili powder (using a mix of fine and coarse chili powder adds great texture and flavor), and doubanjiang. Finally, add the cooking wine (or mirin) and stir everything well to combine.
Step 6
Cut the frozen lobster legs into bite-sized pieces using kitchen scissors. Add the prepared crab pieces to the bowl with the marinade. Put on disposable gloves and gently mix everything together. This helps prevent the crab meat from breaking and ensures the marinade coats evenly while protecting your hands.
Step 7
Heat a pan over medium heat and add a generous amount of cooking oil. Add the thinly sliced green onion to one side of the pan and stir-fry over low heat to create fragrant green onion oil. (The finely chopped green onion was added to the marinade earlier.)
Step 8
Once the green onion oil is fragrant, add the marinated crab and lobster legs to the pan and stir-fry quickly over high heat. When the ingredients start to cook, cover the pan with a lid, reduce the heat to medium-low, and let the crab and lobster cook through.
Step 9
Check if the crab and lobster have turned a distinct red color and the flesh is opaque. Open the lid, stir everything well once more, and then lightly beat 5 eggs. Pour the beaten eggs around the edges of the pan. As the eggs begin to set, quickly stir-fry them with the crab and lobster mixture. This method creates a thick, appetizing Chinese-style crab stir-fry without needing to add cornstarch, as the eggs naturally thicken the sauce.
Step 10
The rich broth from the crab, along with the sweet crab meat and the soft scrambled eggs, creates an exquisite flavor. It’s delicious spooned over rice or enjoyed on its own. Your ‘Sumine Banchan’ Chef Yeo Kyung Rae-inspired Chinese-style crab stir-fry is complete! Enjoy a delightful meal the whole family will love!
