Chinese · Dinner
Ginger and Scallion Stir-Fried Crab
Cantonese Ginger and Spring Onion Crab
Whole mud crab stir-fried over fierce heat with fresh ginger, spring onion, and a light soy and Shaoxing wine glaze, a Cantonese seafood house showpiece.
$$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
42gCarbs
2gSugar
1gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Pat crab pieces dry. Peel and cut ginger into thin matchsticks. Cut spring onion into 5cm lengths. Mince garlic finely. Mix soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a bowl. Mix cornstarch with 2 tbsp water and set aside.
2
Sear
Heat 3 tbsp neutral oil in a wok over high heat until smoking. Add crab pieces shell-side down in a single layer. Stir-fry 4–5 minutes, tossing frequently, until shells turn bright red.
3
Bloom
Add minced garlic and ginger matchsticks, toss 1 minute over high heat until fragrant and golden at the edges.
4
Glaze
Pour the prepared sauce over crab and toss over high heat 1–2 minutes until fully coated and cooked through. Stir in cornstarch slurry and cook 30 seconds until sauce is glossy and lightly thickened.
5
Finish and plate
Add spring onion, toss once to combine. Serve immediately over 400g steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28 oz) whole mud crab or blue swimmer crab
- 40g (1.4 oz) fresh ginger
- 4 scallions
- 3 garlic cloves
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp water
- 3 tbsp neutral oil
- 400g (14 oz) steamed jasmine rice