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Fish and Shellfish, Mains

Sichuan shrimp and crab

Sichuan shrimp and crab
Los Angeles Times

The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black. The black vinegar called for in this recipe is similar to balsamic vinegar. It's made from sweet rice, and although still ... Read more

Total time: 30 minutes | Serves 4
  • 2 tablespoons peanut oil
  • 1 tablespoon minced ginger root
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped green onions
  • 1 tablespoon tomato paste
  • 2 tablespoons chile bean sauce
  • 2 tablespoons Chinese black vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1/2 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 pound large shrimp, shelled and deveined
  • 1/2 pound crab meat

Step 1Heat the peanut oil in a wok or large skillet over high heat. Add the ginger, garlic and green onions and cook, stirring, until very fragrant, about 30 seconds to 1 minute.

Step 2Stir in the tomato paste, chile bean sauce, black vinegar, sugar and sesame oil.

Step 3Mix together the chicken broth and cornstarch and set aside.

Step 4After about 2 minutes the mixture in the wok will look thick and somewhat sticky. Add the shrimp and crab and cook, stirring, until the shrimp have become pink and no longer translucent, about 2 to 3 minutes. Stir in the cornstarch mixture and the sauce will thicken almost immediately.

Step 5Serve over pan-fried noodles.

Note: Chile bean sauce and Chinese black vinegar are sold at Asian markets. Buy the shrimp already shelled and deveined to save time. Good quality canned crab is available in most grocery stores.


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