Serving temperature Hot | Place of origin China | |
 | ||
Region or state East and Southeast Asia includes: Indonesia, Philippines, Singapore Similar Crab in Padang sauce, Jemput‑jemput, Black pepper crab, Stir fried water spinach, Nasi Kapau | ||
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, Singapore, Indonesia to the Philippines.
Contents
Origin
Crab in oyster sauce can trace its origin to Southern China's Cantonese cuisine, more precisely after the development of oyster sauce in 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.
Ingredients
The most popular crab species used in this recipe is mud crab, though blue crab may also be used.
The crabs are cut into pieces and stir-fried shortly in 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 being thickening with corn starch and water mixture. The mild umami (savoury) seafood flavour of oyster sauce tends to enhance the natural flavour of the crab.