Crab Tails Sweet and Sour 2

If possible, use raw crab tails. Skip steps 1 and 2 if using ready-to-cook ones.

Mix the crab tails (shrimp/Pacific crab) with the salt, egg white, and cornstarch.

Heat the oil in a preheated wok and fry the crab tails in it for just 30 to 40 seconds. Remove and drain on paper towels.

Pour off the oil and discard. Clean the wok with kitchen roll.

For the sauce, heat the tbsp oil in the wok. Add the vegetables and sauté for about 1 minute, then add the seasonings along with the clear soup or water and bring to a boil.

Add the crab tails and stir the whole thing well. Thicken the sauce with the cornstarch paste and stir until smooth. Drizzle with sesame oil and serve hot.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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