Crab in oyster sauce

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.[1]

Crab in oyster sauce
Kepiting saus tiram, Chinese-Indonesian crab in oyster sauce
Alternative namesIndonesian: Kepiting saus tiram
CourseMain course
Place of originChina & Indonesia
Region or stateEast Asia and Southeast Asia
notably: Indonesia, Philippines, Singapore
Created byChinese cuisine
Serving temperatureHot
Main ingredientsCrab served in oyster sauce, garlic, ginger and scallion

Origin

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.[2]

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 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.

See also

References
  1. Manny Montala (5 January 2014). "Crabs in Oyster Sauce". Panlasang Pinoy. Retrieved 28 May 2014.
  2. Gesti Arma (20 May 2013). "Resep Lezat Kepiting Saus Tiram ala Rumahan" (in Indonesian). Merdeka. Archived from the original on 27 September 2013. Retrieved 28 May 2014.
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