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Oysters and Crabs in Red Oil

Fish and Seafood

Oysters and Crabs in Red Oil
2 small crabs, claw meat only, removed from their shells
2 Tablespoons rice wine
1 Tablespoon cornstarch
1 scallion, green part only, minced
1 clove fresh garlic, peeled and minced
10 shucked oysters, each cut in half
1 Tablespoon vegetable oil
½ teaspoon red hot oil
1. Steam the crab legs until tender, about five minutes, then remove them from their shells and coarsely dice them.
2. Mix rice wine, cornstarch, scallion pieces, garlic and oyster halves and set aside.
3. Heat a wok or fry pan, add the oil, and then add the oyster mixture and stir-fry for one minute before adding crab meat and red oil. Stir fry for two minutes, then serve on a pre-heated platter.

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