Ginger and Scallion Crab
Chinese ginger and scallion crab recipe. This ginger and scallion crab recipes makes restaurant-worthy ginger and scallion crab, as good as restaurant's.
Servings: 4 people
Calories: 68kcal
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 stalks scallion cut into 2-inch length (5 cm)
- 3 tablespoons cornstarch for frying
- 1 tablespoon cooking oil
- oil for deep frying
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 corn starch
- 1/8 teaspoon fish sauce
Instructions
- Mix the sauce and set aside.
- Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn starch to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking 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.
- Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce.
- Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.
Nutrition
Serving: 4people | Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 143mg | Fiber: 1g | Sugar: 1g