Taking the advantage of the sale for the crabs. I have made a ginger and green onion crab dish for dinner tonight. It tastes good only if you don’t mind the messy eating.
Here is the recipe:
1 crab (about 2 pounds)
12 pieces peeled and thin sliced ginger
4 stalks green onion with 2-inch length each – cut the white part lengthwise so the fragrance come out easily
2 tablespoons sliced shallots
2 tablespoons corn starch
Cooking oil for stir fry and deep fry
11/2 tablespoon oyster sauce
1 tablespoon cooking wine
1/4 teaspoon sesame oil
1/2 teaspoon sugar
7 tablespoons water
3/4 teaspoon corn starch
1/4 teaspoon fish sauce
Mix the sauce and leave it aside
Clean the crab and cut them into pieces. I used the meat pounder to break the crab legs and claws for easy eating. Dry them thorough with towels. Put the crab pieces into a big bowl and then add the corn starch to lightly coat the crab pieces. Shake out all the excess flour before deep frying. Add oil to the wok or saucepan and heat them up. When the oil is heated, put the crab pieces in the wok. Turn the crabs instantly to avoid overcook. As soon as the crabs turn pinkish red, pick them up and put them on the plate with paper towel on it to absorb excess oil and set aside.
Heat up the wok and add 1 tablespoon of cooking oil. Add the ginger and shallot and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times, then add the wine along the edge of the wok to the crabs. Stir for a few seconds then add the sauce (mix them well again before adding). Cover the wok with lid for just 1 min. (this is just to make sure the crabs are fully cooked). Add the chopped green onions, toss the crabs in the wok a few times until well coated with the sauce. Now it is time to dish out and enjoy immediately while they are hot and fresh!
P.S. I used small saucepan for deep frying just tried to save the quantity of the oil. As long as the oil cover the crabs, it will be good for deep frying. But then you have to frying them in separate slots due to the size the saucepan. It is really your call, either big wok (save time but need more oil) or saucepan (more time but use less oil) would work.