Ginger and Scallion Crab
A classic Cantonese dish in which crab pieces are deep-fried, then quickly stir-fried with scallion whites and a prepared sauce.
Ingredients
Crab (remove shell, wash clean, cut into pieces)
1000 g
Salt (for sauce)
2.5 g
MSG (for sauce)
2.5 g
White pepper powder (for sauce)
0.1 g
Cooking wine (for flambéing)
15 g
Peanut oil (for frying crab)
750 g
Scallion (for sauce and aroma)
2.5 g
Minced ginger (for sauce)
2.5 g
Cornstarch (for sauce)
2.5 g
Aromatic vinegar
2.5 g
Oyster sauce (for sauce)
25 g
Instructions
1
Step 1
Remove the crab shell, wash clean, and cut into pieces.
2
Step 2
In a bowl, combine clear broth, salt, MSG, white pepper, scallion, ginger, garlic, cornstarch, sesame oil, and oyster sauce. Mix into a sauce and set aside.
3
Step 3
Place the crab into hot oil and briefly fry, then remove. Leave a small amount of oil in the wok, add scallion whites to release aroma, return the crab, add cooking wine, quickly cover with a lid, pour in the prepared sauce, toss to coat evenly, and serve.
