Photograph of the finished Ginger and scallion crab

China · Cua xào gừng hành

Ginger and scallion crab

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 1.2 kg
  • Photograph of Ginger Ginger 60 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Tapioca starch Tapioca starch 40 g
  • Photograph of Oyster sauce Oyster sauce 40 ml
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Sugar Sugar 20 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the crab, separate the shell, chop the body into pieces, and crush the claws to allow the sauce to penetrate.
  2. 2 Roll the crab pieces in tapioca starch to help retain the sweetness of the meat when frying.
  3. 3 Fry the crab in hot oil for 3 minutes until the shells turn bright red, then remove and drain.
  4. 4 Sauté shredded ginger and the base of the scallions for 1 minute until fragrant, then add Shaoxing wine.
  5. 5 Add the crab to the pan, season with oyster sauce, soy sauce, and sugar, cover and simmer for 5 minutes, then sprinkle with chopped scallions.
Start cooking