Ginger and Scallion Stir-fried Crab
A classic Cantonese seafood dish, featuring tender crab meat stir-fried with aromatic ginger and scallions. The wok hei imparts a smoky flavor, making this dish incredibly appetizing. The crab pieces are crispy on the outside and juicy on the inside, coated in a savory sauce.
Ingredients
13 items- Crabs 3 (about 500g)
- Ginger 30g
- Scallions 4 stalks
- Garlic 4 cloves
- Shaoxing wine 2 tbsp
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1/2 tsp
- White pepper 1/4 tsp
- Cornstarch as needed
- Stock or water 50 ml
- Sesame oil 1 tsp
- Cooking oil as needed
Nutrition
Steps （7 steps）
Clean the crabs thoroughly, remove the gills, heart and stomach. Chop each crab into 4–6 pieces and crack the claws with the back of a knife to allow flavors to penetrate. Drain well.
In a bowl, combine the crab pieces with 1 tbsp Shaoxing wine and a few ginger slices. Gently toss and marinate for 10 minutes to remove any fishy aroma and to firm up the meat. Turn once during marinating.
Remove the crab from the marinade and pat dry with paper towels. Lightly dust the cut surfaces with cornstarch to seal in moisture, which guarantees a crispy exterior after frying.
Heat enough oil in a wok to 180°C (350°F) until slight smoke rises. Deep-fry the crab pieces over medium heat for 2–3 minutes until the shells turn red and the surface is golden and crispy. Drain on paper towels.
Leave a small amount of oil in the wok, add ginger slices and stir-fry over medium-low heat until fragrant and the edges begin to brown. Add the white scallion parts and garlic, then turn up to high heat and stir-fry until aromatic.
Add the fried crab pieces and stir-fry quickly over high heat. Splash in 1 tbsp Shaoxing wine along the edge of the wok to release the aroma. Add light soy sauce, oyster sauce, sugar and white pepper. Continue to stir-fry until the sauce evenly coats the crab.
Pour in 50 ml of stock or water along the edge and bring to a boil over high heat. Thicken with a light cornstarch slurry while stirring, until the sauce becomes glossy and clings to the crab. Drizzle with sesame oil, add the green scallion segments, toss a few times and serve immediately.
Tips
Coat the crab pieces with starch just before frying to ensure maximum crispiness. The oil temperature should be high enough; otherwise the crab may become dry and tough. Use high heat when stir-frying ginger and scallions to release their fragrance. The cornstarch slurry should be light, just enough to coat the crab. Serve hot for the best texture.
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