Ginger and Scallion Crab
Total Time: 20 minutesYield: 3 Servings
Source: rasamalaysia.com
Category: Shellfish
Ingredients
1 whole Dungeness Crab (1 1/2-2 pounds)1 whole Ginger (2-inches, sliced 10 pieces)
3 whole Green Onions (cut into 2-inch lengths)
4 tablespoons Cornstarch
4 tablespoons Vegetable Oil
1 tablespoon Oyster Sauce
2 dashes White Pepper
1⁄8 teaspoon Sesame Oil
1⁄2 teaspoon Sugar
6 tablespoons Water
1⁄8 teaspoon Fish Sauce
1 tablespoon Rice Wine
Directions
- In a small bowl mix together oyster sauce, white pepper, sesame oil, rice wine, sugar, water, 1 tablespoon cornstarch, and fish sauce then set aside.
- Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add 3 tablespoons cornstarch to the bowl and lightly coat the crab pieces with it.
- Heat up a wok and add 4 tablespoons oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.
- Add back 1 tablespoon of oil from previous frying. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times.
- Mix the sauce one more time and add it to the wok. Add the chopped green onions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.