Crab and Rice Noodles in Hot Pot｜春雨とわたり蟹の土鍋

Instructions

1. Preparing the Crab – Using a medium to small crab, remove the shell and disconnect the head, making sure to remove the gill. Cut the crab totally into half (vertically). Cut the half portion to about 1/3 of the size, each piece with legs. Unless the legs are quite large or too long, I would leave the legs with the body meat; slitting the husk of legs which may seem difficult to bite open on a dinner table.
2. Marinate the crab with corn starch.
3. Using a Chinese wok or frying pan, stir fry the crab in high heat until golden brown.
4. Cut the rice noodles into 7-8mm length and soak them in warm water before use.
5. With cooking oil, stir fry the green and red peppers in high heat; set it aside.
6. With cooking oil, pan fry garlic, ginger, XO sauce, dry chilli and Shaoxing rice wine without letting it burn and extracting the herb’s aroma. Add the soy sauce, fish sauce and the soup; simmer for 2-3 minutes with the crab and rice noodles.
7. Line a small amount of oil at the bottom of the hot pot (so it will not stick) and stew until the soup is no longer visible but not too dry.
8. Add the Shaoxing rice wine, garnished with thin-sliced green onions and scatter cilantro leaves.
9. 蟹は甲羅を外してガニを取り去ります足、頭を切り離し、頭を放射状に1口大に切ります。足は皮をそいで切り、足先は切り離します。
10. 蟹の切り口に片栗粉を付け高温の油で表面がきつね色になるまでフライパンで焼きます。
11. 春雨を湯がいて戻しておき、7-8cmに切っておく。
12. 中華鍋に油を入れ、赤、緑ピーマンをさっと炒めて取り出します。
13. 次に赤とうがらし、青ネギ、ニンニク、生姜とXO醤を炒め、香りがでたら紹興酒、醤油、ナンプラー、スープを加え、蟹を加えて2〜3分煮込む。最後に春雨をいれます。
14. カニに火が通って味を含めば一旦取り出し、油少量を入れた土鍋に移して煮込む。
15. 液体が少なくなれば、ごま油を加える。青ねぎをのせ、蓋をして周りから紹興酒をかけて香りをだす。

• Servings : 2
• Course : Hot Pot | 鍋物
• Recipe Type : Hot Pot｜鍋ものSeafood|魚介
• Ingredient : Seafood | シーフード, Vegetable | 野菜