Stir Fry Crabs with Ginger and Scallions 姜葱蟹
This is the best crab dish. Bar none. Just fresh crab, ginger and scallions. A simple trinity of three foods to create an absolute. Absolute of taste, that is. Simplicity and decadence on the same white plate.
- Prep time
- 3 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 crab
- 10 slices ginger
- 3-4 spring onions, cut to 2 inch lengths
- 2 tbsp peanut oil
- 1/3 cup rice wine
- 1 tsp sugar
Instructions
- 1
Wash crab, pull off the top shell, put aside, pull off the gills and discard. Chop the body to number of pieces desired with a chopper.
- 2
Heat wok to hot, add oil. Add in ginger slice and half the scallions and stir fry until fragrant.
- 3
Drop in all the crab pieces, including the top shell.
- 4
Stir fry over high heat for 2 to 3 minutes, turning the crab over and around to expose all sides to heat until crab is browning in spots.
- 5
Pour in the rice wine, add sugar, stir once and cover. Turn heat down to medium and cook for 5 minutes.
- 6
Check once in a while. If it becomes too dry in the wok, add up to 1/4 cup water.
- 7
With 2 minutes left to go add the rest of the scallion and stir once and cover.
- 8
To check if crab is done, stick a fork into the fleshy bits. If the crab meat separates easily it is done. Take out immediately and serve hot.