Crab in oyster sauce facts for kids
Kepiting saus tiram, Chinese-Indonesian crab in oyster sauce
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| Alternative names | Indonesian: Kepiting saus tiram |
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| Course | Main course |
| Place of origin | China & Indonesia |
| Region or state | East Asia and Southeast Asia notably: Indonesia, Philippines, Singapore |
| Created by | Chinese cuisine |
| Serving temperature | Hot |
| Main ingredients | Crab served in oyster sauce, garlic, ginger and scallion |
Crab in oyster sauce is a super tasty seafood dish that features crab cooked in a rich, savory oyster sauce. It's a really popular meal across many parts of Asia, especially in countries like China, Indonesia, Singapore, and the Philippines.
Where Did It Come From?
This delicious crab dish first appeared in Southern China. It's part of Cantonese cuisine, which is a famous style of Chinese cooking. The dish became popular after oyster sauce was invented in the late 1800s. From China, the recipe traveled and became well-loved all over Asia.
In Indonesia, people call it kepiting saus tiram. It's one of the most popular ways to enjoy crab there. It's also a favorite seafood dish in Chinese Indonesian cuisine.
What's in It and How Is It Made?
The best crabs for this recipe are usually mud crabs. Sometimes, blue crabs are also used.
To make the dish, the crabs are cut into pieces. Then, they are quickly cooked in a hot pan called a wok. This cooking method is called stir-frying. The crabs are cooked with oil, water, garlic, ginger, onion, and scallion.
Next, the chefs add oyster sauce, soy sauce, and a special Chinese cooking wine called ang ciu. A little sugar is also added for taste. Finally, a mix of corn starch and water is stirred in. This makes the sauce thick and delicious. The savory taste of the oyster sauce really brings out the natural flavor of the crab.
