Ginger and scallion crabs. Check them out!
We cleaned them and removed some of the non-edible stuff.
We had to fight with one of them before we cooked them. They were quite aggressive if you ask me. This one refused to go in the pot.
See how it reacted when we wanted to pick it up and put in the pot? I think it was trying to say, "Don't you dare touch me."
Finally, we won. After the crabs had been cleaned, we chopped them into smaller pieces and pre-fried.
These ingredients will be needed to stir fry.
In a pan, I added some olive oil and threw in all the ingredients above.
I added in the fried crabs.
Next, I added the pre-mixed sauce. (oyster sauce, white pepper powder, water, sugar, sesame oil, and fish sauce). And the scallions was also added.
Then I garnished with cilantro.
Here is a close up picture of the ginger and scallion crabs.
10 - 12 crabs (about 1 1/2 - 2 pounds)
small chunk of ginger (peeled and sliced into 10-12 pieces)
7 stalks scallion (cut into 2-inch length)
3 tablespoons corn starch (for frying)
2 tablespoon of shallots
2 tablespoon of chopped garlic
2 tablespoon of scallion (white portion only)
1 tablespoon cooking oil
Oil for deep frying
2 tablespoon oyster sauce
2 dashes white pepper powder
1 teaspoon sesame oil
4 tablespoons water
3/4 teaspoon corn starch
1/8 teaspoon fish sauce
Mix the sauce and set aside.
Clean the crab and cut into pieces.
Pat dry with paper towels and put into a big bowl.
Add the corn flour to the bowl and lightly coat the crab pieces with it.
Heat up a wok and add cooking oil.
When the oil is heated, drop the crab pieces and deep fry.
As soon as they turn red, dish out, strain the excess oil and set aside.
Heat up a wok and add 1 tablespoon of cooking oil.
Add the garlic, shallot, chopped scallion, ginger and stir-fry until aromatic.
Put the crab pieces into the wok and quickly stir a few times before adding the sauce.
Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.