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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060723&pid=8060797§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat oil in pot for deep frying to approximately 350 degrees. Dredge crab in cornstarch, shaking off excess. Deep fry for 4 minutes minute, drain.Heat wok or large saute pan on high, add oil and sweat the garlic and ginger for about 10 seconds, add the oyster sauce, black pepper, water and butter. Add the sugar and taste.
Lower the heat and slowly stir the sauce until the butter has thickened the sauce. Add the crab to the sauce and toss to coat the pieces evenly. Plate the crab and garnish with scallions and lime wedges. Serve with plenty of napkins and ice cold beer.
Note: You can substitute the Dungeness crab with jumbo prawns, blue crab or lobster.
* Alexander Ong's culinary history is as vibrant & exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.
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