Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ginger and scallion fried mud crab. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Ginger and Scallion Fried Mud Crab is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Ginger and Scallion Fried Mud Crab is something which I have loved my entire life.
This ginger scallion Cantonese crab dish should be done in two steps in the wok. The first step is to dredge the crab in flour and sear it. This seals in the juices and flavor before you stir-fry it.
To get started with this recipe, we have to first prepare a few ingredients. You can have ginger and scallion fried mud crab using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ginger and Scallion Fried Mud Crab:
- Make ready 2 medium size mud crabs
- Get 6 Scallions / Spring Onions, chopped into 1 inch lengths
- Get 1 inch piece fresh Ginger, peeled and chopped finely
- Make ready 3 cloves garlic (minced)
- Take 2 Tablespoons Chinese cooking wine
- Prepare 1 Teaspoon Sesame Oil
- Get 2 Tablespoons corn flour
- Make ready 2 Tablespoons Oyster Sauce diluted with 2 Tablespoons water
- Prepare 1/2 pint Chicken broth
- Take To Thicken:
- Make ready 1 Tablespoon cornstarch
- Take 1 Tablespoon water
When your husband takes on a new fishing and crab catching hobby, new seafood dishes are born in your house. We are lucky here in Vancouver for the abundance of Dungeness crabs in our waters. He went straight to work in the kitchen and created this ginger and scallion Dungeness crab dish. Mud crabs are meaty and often used to make this noodle dish traditionally.
Steps to make Ginger and Scallion Fried Mud Crab:
- Chop each crab in to 4 pieces, wash thoroughly and then place in a large bowl and coat with the cornstarch.
- Fill a wok half full with vegetable oil and heat to 170 C or 325 F.
- Carefully lower the crab pieces into the hot oil and cook for about 10 minutes. Use a slotted spoon and remove on to kitchen paper.
- Remove the oil into a heat proof bowl leaving approximately 1 tablespoon of oil in there, and add the ginger, garlic and scallions, and stir over a high heat for 1 minute, stirring all the time to avoid burning.
- In a jug, add the broth, oyster sauce with water and a pinch of salt. Stir so it’s all combined.
- Add the crabs to the wok and then add the Chinese wine and sesame oil. Whilst stirring the crab in the wok, add the chicken broth mixture and leave to gently simmer for about 5 minutes with the lid on.
- In a small cup, add 1 Tablespoon of cornstarch, 1 tablespoon of water. Stir until smooth and then add it to the wok. Stir everything until the sauce thickens.
- Serve and enjoy.!
If you can't find any live mud crabs, you might like to use other kinds of To get the best results, stir fry the e-fu noodles beforehand as the noodles will take up the aroma of ginger and spring onion. ***If you make this. For this Stir Fry Crab with Ginger and Scallion, or 姜葱蟹, we picked up from the wet market a mud crab which is a more meaty crab. But any crab will do for this dish as long as it is fresh. And there are all kinds of crabs, an abundance of choice really, at the wet markets in Hong Kong. Add crab pieces and stir-fry for another minute.
So that is going to wrap this up with this exceptional food ginger and scallion fried mud crab recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
