Ginger and Scallion Crab
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
68 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger and Scallion Crab
Description
The preparation starts by cleaning and segmenting a whole crab about 1.5 to 2 pounds, then drying and coating the pieces with cornstarch. The crab is deep-fried until the shells turn red and develop a crisp texture, then drained of excess oil. Separately, ginger slices and scallion sections are stir-fried in a small amount of oil until fragrant.
The fried crab is returned to the wok with the ginger and scallions, and a pre-mixed sauce containing oyster sauce, white pepper, sesame oil, sugar, fish sauce, water, and cornstarch is added. Stirring quickly coats the crab with a thick, savory sauce that balances salty, sweet, and aromatic elements. The dish is served immediately to preserve texture.
This recipe highlights the crisp shell and tender crab meat combined with bold flavors from ginger, scallions, and the nuanced sauce. The contrast between crunchy fried crab and the glossy coating makes it an appealing main dish.
Ingredients
- 1 crab about 1 1/2 - 2 pounds (0.6 kg-1 kg)
- 2 inches (5cm) ginger peeled and sliced into 10-12 pieces
- 3 talks scallion cut into 2-inch length (5 cm)
- 3 tablespoons cornstarch for frying
- 1 tablespoon neutral cooking oil generic cooking oil
- neutral cooking oil for deep frying, generic cooking oil
Sauce:
- 1 tablespoon oyster sauce
- 2 dashes white pepper powder
- 1/8 teaspoon sesame oil
- 1/2 teaspoon sugar
- 6 tablespoons water
- 3/4 teaspoon cornstarch
- 1/8 teaspoon fish sauce
Instructions
- Mix the Sauce ingredients and set them aside.
- Clean the crab and cut it into pieces. Pat dry with paper towels and place in a large bowl. Add the cornstarch to the bowl and lightly coat the crab pieces with it. Heat a wok and add cooking oil.
- When the oil is hot, add the crab pieces and deep-fry them. As soon as they turn red, remove them from the oil, strain off the excess oil, and set aside.
- Heat a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Then, add the crab pieces to the wok and stir briefly before adding the sauce.
- Add the chopped scallions and toss the crab in the wok a few times until well coated with the sauce. Dish out and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 68kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 143mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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