Here's a fancy dish to impress your guests! Cooking seafood is not as hard as most people think if your ingredients are fresh and "live"!! When I say "live", most people probably already think ... "neh...not my kind of dish". Please stick with me. Don't give up on yourself just yet! Of course, it's the best if you can "take care of" your live seafood yourself, but for most of us, it just takes too much skill, courage, experience, or even time to do that.
Luckily, nowadays, most of us are surrounded with quality grocery stores or seafood venders that are close enough to home. Why do I say that? Because, the most critical timing is to cook it within the first 2 hours after it's being....you know...taken care of! Once it's killed, take it home, and cook it right away! You will preserve the freshest texture and taste in the seafood!
For this particular dish, even though it's obvious that the crab is the lead character, the glass noodles that suck up all the yummy juice from the crab isn't any less tasty than the crab itself! I'm pretty sure you will find it hard to decide which ingredient compliments the other.
Another reason I love this dish is that, I can cook the crab first during the day, right after I bring it home LIVE from the store, then reassemble the dish right before I serve it. Very practical and convenient when you need to prepare multiple dishes.
- Ginger x 3 slices
- Green onion x 2
- Garlic (minced) x 1/2 tbsp
- Dungeness crab x 1
- Glass noodles x 3 (Presoak in cold water for at least 20 min, up to a few hours)
- Oyster sauce x 1 tbsp
- Salt to taste
- Water x 4 cups ( at least cover 80% of the crab)
- Oil x 1 tbsp
- In a wok, with medium high heat, heat up the oil.
- Add garlic, saute till fragrant, about 15 seconds, add ginger and green onion, saute for another 10-15 seconds.
- Add crab, saute for about 2 minutes.
- Add water and Oyster sauce, bring to boil, then cover the wok, let it simmer for 6 minutes.
- Turn the heat off, take out the crab, and place in a big bowl. Let it cool, then cover with food wrap.
- Strain the crab broth from the wok, set aside. ***You can pre-prepare to this point, and reassemble when ready to serve.***
- Put the crab broth back into the wok, bring to boil, then add the crab back in to warm up the crab for about 3 minutes in high heat.
- Take the crab out again.
- Season the broth with salt to taste.
- Put in glass noodles, stir frequently and let it absorb the broth until noodles are soft.
- In a beautiful bowl, place the glass noodles (and broth if any left) in the bottom of the bowl, and put the crab on top of the glass noodle.
- Voila, you're done!! Yum!!!