Baked Crab With Spring Onions And Ginger
|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.