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Baked Crab With Spring Onions And Ginger

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  Crabs 1 1⁄2 Pound (675 gram, 1 large or 2 medium size)
  Chinese rice wine/Dry sherry 30 Milliliter (2 tablespoon)
  Egg 1 , lightly beaten
  Cornflour 15 Milliliter (1 tablespoon)
  Vegetable oil 60 Milliliter (4 tablespoon)
  Finely chopped root ginger 15 Milliliter (1 tablespoon, fresh)
  Spring onions 4 , cut into short lengths
  Soy sauce 30 Milliliter (2 tablespoon)
  Light brown sugar 1 Teaspoon
  Stock 75 Milliliter (5 tablespoon, basic)
  Sesame oil 4 Drop (adjust quantity as needed)

1. Cut the crab in half from the underbelly. Break off the claws and crack them with the back of a cleaver. Discard the legs and crack the shell, breaking it into several pieces. Discard the feathery gills and the sac. Put the pieces of crab in a bowl.
2. Mix together the rice wine or dry sherry, egg and cornflour and pour over the crab. Leave to marinate for 10-15 minutes.
3. Heat the oil in a preheated wok. Add the crab pieces, ginger and spring onions and stir-fry for about 2-3 minutes.
4. Add the soy sauce, sugar and stock and blend well. Bring to the boil, reduce the heat, cover and braise for 3-4 minutes. Transfer the crab to a serving dish, sprinkle with the sesame oil and serve.

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