HOME-MADE SACHA SAUCE
沙茶醤, I think it’s said sachajan’. Well there are surely many versions of this sauce popular in Taiwan and created there or stolen from somewhere ages ago. I browsed to see the commercial version and well… it’s very different. I changed a few things from a Taiwanese “home-made” recipe. So it became the sauce sacha gourmande.
Chinese style dry shrimps and Chinese liquor (I was given that, I have let it age and found I had that funny bottle… it’s convenient to cook). Serve a drink to the shrimps and let them time to sip it, at least 20 minutes.
Garlic, onion, stalks of mitsuba, chili pepper, ginger…
FRIED WATARIGANI CRAB
The watarigani is a small green “crab” quite common between the coasts of Japan and Taiwan. It seems it is not really a crab, but something between crabs and shrimps. The shell is quite soft. It’s not green here ? Yes, I know. It’s the first time I get some of this exact color, but they are not always very green. So there are probably different sub-species…
Cut and clean the edible parts of the crabs. I bought them ready.
Drain well the water. Coat them with corn starch.
Heat oil at 170 degree C. And fry the crab.
I do that in a frying pan with 1/2 cm of oil. I cover, and turn a few times. That takes about 10 minutes.
Pour the sauce on top.
Mix well. Let it cool and marinate at least one hour. I like it after a longer time. And wait for next post…
TO BE CONTINUED :