Yunnan-style Crab and Fish Stomachs

Ingredients

In Yunnan cuisine, the original dish of Crab and Fish Stomachs from Singaporean Chinese cuisine is adapted to incorporate the distinct flavors and ingredients of Yunnan. Yunnan cuisine is known for its use of local herbs and spices, such as Sichuan peppercorns and Yunnan chili peppers. These ingredients add a unique and vibrant flavor profile to the dish, enhancing the overall taste experience. Additionally, Yunnan cuisine often emphasizes the use of fresh and seasonal ingredients, so the recipe may vary depending on the availability of local produce. We alse have the original recipe for Crab and Fish Stomachs, so you can check it out.

• 500g (1.1 lb) crab meat 500g (1.1 lb) crab meat
• 300g (10.6 oz) fish stomachs 300g (10.6 oz) fish stomachs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 Yunnan chili peppers, sliced 2 Yunnan chili peppers, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the fish stomachs thoroughly and blanch them in boiling water for 2 minutes. Drain and set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, ginger slices, Sichuan peppercorns, and Yunnan chili peppers. Stir-fry until fragrant.
3. 3.
   Add the crab meat and fish stomachs to the wok and stir-fry for 2-3 minutes.
4. 4.
   In a small bowl, mix together the soy sauce, rice wine, sugar, and a pinch of salt. Pour the sauce over the seafood in the wok and stir-fry for another 2 minutes.
5. 5.
   Remove from heat and garnish with fresh cilantro.
6. 6.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Fish stomachs — Make sure to rinse the fish stomachs thoroughly before cooking to remove any impurities and blanch them briefly to ensure they are tender and safe to eat.

Tips & Tricks

• If fish stomachs are not available, you can substitute them with squid or scallops for a similar texture.
• Adjust the amount of Yunnan chili peppers according to your spice preference.
• Serve the dish with a side of steamed vegetables to add freshness and balance to the meal.
• For an extra kick of flavor, sprinkle some toasted sesame seeds on top before serving.
• Use fresh and high-quality crab meat for the best taste and texture.

Serving advice

Yunnan-style Crab and Fish Stomachs is best served hot as a main course. Pair it with steamed rice to soak up the flavorful sauce and enjoy the delicate flavors of the seafood.

Presentation advice

To enhance the presentation of the dish, arrange the stir-fried crab meat and fish stomachs on a large serving plate. Garnish with fresh cilantro leaves for a pop of color. Serve with steamed rice in individual bowls or on the side.