Crab in oyster sauce
{{short description|Indonesian and Chinese crab dish}}
{{Infobox prepared food
| name = Crab in oyster sauce
| image = Kepiting Saus Tiram 2.JPG
| image_size = 272px
| caption = Kepiting saus tiram, Chinese-Indonesian crab in oyster sauce
| alternate_name = {{langx|id|Kepiting saus tiram}}
| country = China and Indonesia
| region = East Asia and Southeast Asia
notably: Indonesia, Philippines, Singapore
| creator = Chinese cuisine
| course = Main course
| served = Hot
| main_ingredient = Crab served in oyster sauce, garlic, ginger and scallion
| variations =
| calories =
| other =
}}
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 across Asia.{{cite web | url=http://www.panlasangpinoymeatrecipes.com/crabs-oyster-sauce.htm | title=Crabs in Oyster Sauce | author=Manny Montala |date=5 January 2014 |publisher=Panlasang Pinoy | access-date=28 May 2014}}{{better source needed|date=March 2025}}
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. The dish then spread across Asia. Known in Indonesia as kepiting saus tiram, it is a popular seafood in Chinese Indonesian cuisine, being one of the two most popular ways of serving crab.{{cite web |url=http://www.suaramerdeka.com/v1/index.php/read/kuliner/2013/05/20/359/Resep-Lezat-Kepiting-Saus-Tiram-ala-Rumahan |title=Resep Lezat Kepiting Saus Tiram ala Rumahan |author=Gesti Arma |date=20 May 2013 |publisher=Merdeka |language=id |access-date=28 May 2014 |archive-url=https://web.archive.org/web/20130927181041/http://www.suaramerdeka.com/v1/index.php/read/kuliner/2013/05/20/359/Resep-Lezat-Kepiting-Saus-Tiram-ala-Rumahan |archive-date=27 September 2013 |url-status=dead }}
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.{{Cite web |last=Aisyah |first=Yuharrani |date=2021-03-02 |title=Resep Kepiting Saus Tiram ala Restoran Chinese Food |url=https://www.kompas.com/food/read/2021/03/02/090300375/resep-kepiting-saus-tiram-ala-restoran-chinese-food |access-date=2024-03-17 |website=KOMPAS.com |language=id}}
See also
{{Portal|Food|China|Taiwan|Hong Kong|Indonesia}}
References
{{reflist}}
External links
- [https://web.archive.org/web/20150815031309/http://au-nz.lkk.com/en/Kitchen/Recipe/SpecialRecipe/AU%20Chinese/stir-fried-crabs-oyster-sauce-25 Stir-fried Crabs with Oyster Sauce recipe]
- [https://web.archive.org/web/20140528010515/http://www.unileverfoodsolutions.co.id/Resep/Restoran-Indonesia/Ikan-Seafood/Kepiting-Saus-Tiram.html Kepiting Saus Tiram recipe {{in lang|id}}]
{{Commons category|Crab in oyster sauce}}
{{Indonesian cuisine}}
Category:Indonesian Chinese cuisine
Category:Indonesian seafood dishes
Category:Chinese seafood dishes
{{indonesia-cuisine-stub}}
{{chinese-fusion-cuisine-stub}}