Wong Kwang Wa
Crystal Seafood Restaurant
Shop 29, 11 The Boulevarde, Strathfield Phone: 9763 7738
What type of food doyou serve?
Cantonese, with a strong emphasis on seafood dishes.
How long have youbeen a chef?
About 30 years. I have worked here for about four years.
Where did you learnto cook?
In Hong Kong.
What is your specialty?
A lot of people come here for yum cha. But we also serve a lot of noodle dishes and our seafood is famous. Everything is made on the premises, including our savoury buns. It’s a big kitchen with a total of 15 staff. We have a large seating capacity, so it can get very busy.
Where do you source your ingredients?
Sydney Fish Market and, for fruit and vegetables, Flemington Markets. We also have our own specialist suppliers for fish, meat and other things.
What is your signature dish?
Chilli Lobster served with salt and pepper, garlic chips and dry onion chips – accompanied by a parsley and cucumber relish. Our deep fried mud crab with salt and pepper is also very popular.
SALT AND PEPPER MUD CRAB
INGREDIENTS
2 mud crabs
2 tsp salt
2 tsp white peppercorns
1 tsp Sichuan peppercorns
2 tbsp vegetable oil
3cm ginger, grated finely
3 garlic cloves, chopped finely
¼ cup (60ml) shao hsing wine (or dry sherry)
2 tsp sugar
4 green onions, sliced thinly
½ cup coriander leaves
METHOD
• Place mud crabs in freezer for 30 minutes. Turn crab upside down and lift tail. Pull this away from the crab’s belly, turning crab over as you do so. Pull away main shell of crab, long grey ‘dead man’s fingers’ and any other little bits; discard. Wipe crab clean but try not to immerse in water.
• Place crab on a chopping board and, using a heavy bladed knife, cut crab in half through body. Cut off main claw and then cut remaining part of body into halves. Using back of the knife, bash shell of claws. Repeat process with second crab.
• Combine salt and both types of peppercorns in a mortar and pestle and pound until they are finely crushed. Heat oil in wok and add ginger, garlic and half of the salt and pepper mixture. Stir-fry for 1-2 minutes or until mixture is very fragrant. Add crab and stir-fry until almost cooked. Finally, add combined shao hsing wine and sugar and bring to the boil. Cover and simmer for 5 minutes.
• Toss in green onions and half of the coriander. Serve immediately with the remaining salt and pepper mixture for your guests.
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