Chaoshan Shengyanxie
Chaoshan raw marinated crab features fresh raw crabs steeped in a savory marinade of soy sauce, garlic, chilies, and spices until the flesh becomes firm and deeply flavored.
Ingredients
- Crab 4 pcs
- Minced garlic to taste
- Coriander to taste
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Chili oil 1 tbsp
Instructions
- 1. Wash and clean crabs
- 2. Add water to the pot and bring to a boil, add Chaoshan raw pickled crabs, blanch them and then cool them in cold water
- 3. Drain the Chaoshan raw pickled crabs and put them into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
Cultural Notes
Raw marinated seafood (shengyan) is one of the hallmarks of Chaoshan cuisine, earning it the nickname "the typhoid fever of Chaoshan" because devotees find it so addictive they eat it despite the risk. The technique of marinating raw seafood in soy sauce and spices has been practiced in the Chaoshan region for generations. The key is the absolute freshness of the seafood — crabs must be alive when marinated. The texture changes from soft to firm and slightly gelatinous, with a sweet, savory flavor that is unlike any cooked preparation.