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Crabs and Seaweed

Fish and Seafood

Crabs and Seaweed
6 crab legs, each cut into four pieces
6 shallots, peeled and sliced
5 cloves fresh garlic, peeled and sliced
1 red chili pepper, seeded and chopped
5 slices fresh ginger, slivered
3 Tablespoons minced nori (seaweed sheets) divided
3 Tablespoons spicy yellow bean paste
1 Tablespoon granulated sugar
1 Tablespoon Chinese vinegar
1 Tablespoon dried ground sea vegetables
1 Tablespoon thin soy sauce
2 scallions, cut into half-inch pieces

1. Lightly smash each crab leg piece with the side of a cleaver.
2. Put shallots, garlic, chili pepper, and ginger in a blender, add half the oil and blend, then transfer to a small pot, add the bean paste, sugar, vinegar, seaweed sheet pieces, and the soy sauce and simmer for three minutes, then set aside.
3. Heat a wok or fry pan and add the rest of the oil. Stir-fry the crab leg pieces for two minutes then add half cup of water, cover, and simmer for two minutes, then stir in the seasoning mix and stir-fry two more minutes. Transfer to a pre-heated bowl, sprinkle the scallions on top, stir once, then serve.

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