Photograph of the finished Ginger scallion crab

China · Cua xào gừng hành trên mì trứng

Ginger scallion crab

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 3.1 lb
  • Photograph of Egg noodles Egg noodles 14.1 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil 1 cups
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Chop the crab into pieces, gently crack the claws, then roll the cut sides in cornstarch to prevent the roe from spilling into the pan.
  2. 2 Boil the egg noodles for 90 seconds, then pan-fry them until crispy on both sides and place them at the bottom of a large plate.
  3. 3 Quickly fry the crab in hot oil for 2 minutes until the shells turn red, then remove from the oil.
  4. 4 Sauté plenty of shredded ginger and chopped scallions for 1 minute, then add the crab and pour Shaoxing wine along the sides of the pan.
  5. 5 Cover and cook for 6 minutes, season with oyster sauce, then spoon both the crab and sauce over the noodles so they absorb the sauce.
Start cooking