Dad's Tasty Ginger & Scallion Crab (薑蔥炒蟹)!

De Made With Lau · 30 min

Ingredientes

Preparación

1. If using live crab, scrub the shell, legs and claws under cold water with a sponge, then freeze it for 30 minutes to render it unconscious. (Skip if using frozen crab you are happy with.)
2. Peel the ginger if you like, or keep the peel after washing well. Slice some ginger thinly and smash the rest for more flavour.
3. Trim and discard the green onion roots, smash the white parts lightly, and cut the onions into 2-inch pieces.
4. Smash, peel and roughly mince the garlic.
5. In a bowl, mix the oyster sauce, Kikkoman soy sauce, tamari, white pepper and sugar. Set aside.
6. Remove the main shell, pour off the liquid and pull out the gills. Chop off the legs at the highest joint near the body. Cut the body in half, then cut each half into 4 pieces along the grain lines. Cut off the sharp leg tips, then smash the leg shells with the knife. Cut each claw in two at the soft joint and lightly smash the shell.
7. Remove the stomach by pressing near the eyes and pulling it out, and discard it with its liquid. Chop away the edges of the shell with the heel of the knife, keeping any yellow roe.
8. Lightly dust the body and claw pieces with cornstarch, and dust the inside of the main shell too. Skip the legs.
9. Heat the wok on high, add 4 tbsp corn oil and swirl. Add the coated body and claw pieces one at a time and fry for 1 minute, then lower the heat. Flip once the bottoms are golden, raise the heat and cook 1 more minute, then remove the crab.
10. Pour the oil into a bowl, keeping some for later. Reheat the wok on high with 1 tbsp of the reserved oil. Fry the garlic, ginger and white onion parts for about 20 seconds until fragrant.
11. Add the crab legs and stir-fry 30 to 40 seconds.
12. Return all the pre-fried crab pieces, add the cooking wine, the water and the sauce mixture, and add the main shell. Cover and cook for 3 minutes.
13. Meanwhile, dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry.
14. Uncover, remove the main shell and stir well. Lower the heat to low, taste and adjust seasoning. Stir in the slurry gently.
15. Add the remaining green onion, turn off the heat, drizzle with 1 tsp sesame oil and 1 tsp of the reserved oil. If the sauce is too thick, add a little water.

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