Stir-Fried Crab Foo Yung

Ingredients:

1kg small soft-shelled crabs

6 eggs

1T ginger wine

6C oil for frying

1T chopped green onion

1T chopped ginger root

1/2T rice wine
Mixture1(1t salt, 1/4t black pepper, 1t sesame oil, 1/2C water)

Mixture2(2t cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Beat eggs lightly.

2)Remove upper shell of crab's body; rinse inside parts, being careful not to dislodge roe; remove any dirty extraneous matter and cut crabs (still in shell) into big pieces; mix with ginger wine and let sit 20 minutes; drain.

3)Heat oil for deep-frying; deep-fry crab pieces for 1 minute over high heat; remove and drain. Remove all but 4T oil from pan; reheat and stir-fry green onion and ginger until fragrant; add crab pieces, 1/2T rice wine and Mixture1; let liquid boil and when liquid is almost dry, add Mixture2 to thicken; add 2T oil and beaten eggs. Fry until eggs are lightly cooked, but still soft; remove to serving plate; serve.

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