Shrimp and Crab with Bean Thread
- 6 large shrimp
- 6 crab claws
- 1 package bean threads
- 1 stalk celery
- 1 tsp. sesame oil
- 3 green onions
- 1 onion
- 1/2 tsp. Szechwan pepper
- 2 tbsp. oyster sauce
- 1/2 tsp. black pepper
- 4 oz. Chinese cabbage, or Bok Choy
- 6 stalks asparagus
- 3 oz. Chinese parsley
- 6 oz. water
- 1½ tbsp. Golden Mountain Sauce
- 2 tbsp. cooking wine
- 1 tbsp. shrimp fat
Cut onion into 1" thick slices. Clean and devein shrimp.
Soak bean threads in warm water until soft. Remove and cut in 6" lengths. Clean and rinse celery, asparagus, green onion, bok choy and parsley. Cut in 4" lengths.
Place all vegetables except Chinese parseley in deep pot or heat proof caserole. Add bean thread. Place shrimp and crab claws on top of bean threads. Mix sesame oil, oyster sauce, water, shrimp fat, Golden Mountain Sauce and cooking wine in cup. Pour evenly over contents of pan. Sprinkle with Szechwan pepper and black pepper. Cover with lid and place on stove over medium high heat. After 2 minutes, turn to medium low heat and simmer for 12 minutes. Remove lid and stir a few times. Remove from stove. Top with parsley and serve.
Makes 2-3 servings.
This recipe may also be prepared in the oven. Follow above directions but place in oven proof container. Heat oven to 375 degrees and cook for 15 minutes. Turn heat to 475 degrees for an additional 3 minutes. Remove and serve.