Photograph of the finished Scallion ginger crab

China · Cua rán áo bột xào gừng sợi

Scallion ginger crab

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

What to get ready

  • Photograph of Sea crab Sea crab 5.3 lb
  • Photograph of Ginger Ginger 8.5 oz
  • Photograph of Spring onion Spring onion 11.3 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Cornstarch Cornstarch 5.6 oz
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Chicken broth Chicken broth 2 ½ cups
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Chop the crab into pieces and coat the cut surface with cornstarch to prevent the crab juice from leaking out.
  2. 2 Coating the cut surface with flour is the secret to keeping the crab meat intact and preventing it from oozing oil.
  3. 3 Fry the crab pieces in hot oil for 3 minutes until the shells turn red, then remove them from the oil.
  4. 4 Sauté a generous amount of shredded ginger in oil for 2 minutes until golden and fragrant.
  5. 5 Add the crabs to the pan, then pour wine around the rim to allow the wine to evaporate and create an aroma.
  6. 6 Pour in the broth and soy sauce, then cover and let it simmer for 5 minutes. Finally, add the chopped scallions.
Start cooking