Crab in oyster sauce
|Alternative names||Indonesian: Kepiting saus tiram|
|Place of origin||China & Indonesia|
|Region or state||East Asia and Southeast Asia |
notably: Indonesia, Philippines, Singapore
|Created by||Chinese cuisine|
|Main ingredients||Crab served in oyster sauce, garlic, ginger and scallion|
Crab in oyster sauce or oyster sauce crab is a Chinese seafood dish of crab served in savoury oyster sauce. It is a popular dish in Asia, that can be found from China, Indonesia, Singapore to the Philippines.
Crab in oyster sauce can trace its origin to Southern China's Cantonese cuisine, more precisely after the development of oyster sauce in the late 19th century. Then the dish was spread across Asia. In Indonesia it is known as kepiting saus tiram, one of the two most popular ways that crab is served there and a popular seafood in Chinese Indonesian cuisine.
The crabs are cut into pieces and stir-fried shortly in a wok on strong fire in cooking oil and water, garlic, ginger, onion and scallion, mixed with oyster sauce, soy sauce, ang ciu (Chinese cooking wine) and sugar. Then the sauce is thickened with a corn starch and water mixture. The mild umami (savoury) seafood flavour of oyster sauce tends to enhance the natural flavour of the crab.
- Crab in Padang sauce
- Chili crab
- Black pepper crab
- Chinese Indonesian cuisine
- List of crab dishes
- List of seafood dishes
- Peranakan cuisine
|Wikimedia Commons has media related to Crab in oyster sauce.|