CRAB WITH SPRING ONIONS AND GINGER
1 min readServes 4–6.
Preparation & cooking time: 20–25 mins & marinating time.
This recipe is inter-changeable with the Lobster with Black Beans. Again, only live crabs should be used.
1 large or 2 medium crabs
1 tablespoon Chinese rice wine
1 egg, beaten
1 tablespoon thick cornflour paste
3–4 tablespoons seasoned oil
1 tablespoon finely chopped fresh ginger root
3–4 spring onions, cut into short sections
2 tablespoons light soy sauce
1 teaspoon soft brown sugar
about 100ml (4fl oz) stock or water
a few drops of sesame oil
Cut the crab in half from the under-belly. Open the shell and discard the feathery gills and the sac shown alongside the main drawing in fig. 27. Break off the claws and legs, crack the shells of the claws and legs with the back of the cleaver; cut the body into several pieces. Marinate the claws, legs and all the crab pieces with the wine, egg and cornflour paste for 10–15 minutes.
Preparing the crab.
Heat the oil in a preheated wok and stir-fry the crab pieces with the ginger and spring onions for 2–3 minutes, now add the soy sauce, sugar and stock or water, blend well and bring to the boil; braise for 4–5 minutes, stirring constantly. Garnish with the sesame oil and serve hot .
