Crab Roe Noodles, Homemade Crab Roe Sauce Beats All Restaurants!
Any crab roe noodles are super delicious! But the ones you buy surely don't have the same satisfying amount as homemade ones, right? Plus, the crab roe in restaurants is always finely chopped. I purposely left mine in large chunks - so satisfying just to look at! Actually, this is super simple. No need for a myriad of seasonings, just the process of shelling the crabs… well, let’s just say it’s quite an experience. I suggest finding a few movies ahead of time and shell them while watching. I ended up watching two movies. The recipe uses ten female crabs, each weighing around 2 to 2.5 taels. For crab roe noodles, female crabs are a must, as they have more roe.
Ingredients
Steps
Wash the crabs thoroughly. Do not remove the ropes. Steam the crabs after the water starts to boil and steam escapes, about 15 minutes. Let cool slightly before opening the lid to avoid burning your hands.
I used only these two tools: scissors for cutting legs and most importantly, this fork, which is super handy. Buy one in advance because doing it by hand won't work, and biting with your teeth won't either.
Done! It took me three hours. Although I was watching movies, I mostly just listened to the sound and barely had time to glance up. You’ll need to experience the shelling process for yourself.
Put an appropriate amount of lard in the pan. A bit more is fine. It smells delicious. Here’s a reminder, only use lard—not other oils! Otherwise, it would waste all the effort shelling the crab meat. Remember! Add ginger and green onion stalks, stir-fry until fragrant, and remove them. Discard them. Use low heat throughout.
Add the crab roe and stir-fry gently over low heat until you get a fragrant crab oil aroma.
Then add the crab meat. Pour in 2.5 tablespoons of soy sauce and 1 tablespoon of oyster sauce, and stir-fry evenly.
Add water starch here, stirring evenly over low heat to thicken until it becomes slightly viscous. Sprinkle in chopped green onions, and you're done! Isn't it simple? You can taste it; if it's too bland, add more soy sauce. There's no need for salt. If it's too salty, add more water starch.
In the sunlight, it’s so satisfying! This is the most satisfying crab roe noodles I've ever had. I love the feeling of big chunks of crab roe and meat!
Under the restaurant's lighting, ah, take a bite~