Ginger and Scallion Crab

Method

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1. Clean the crabs, remove the top shells and the gills, and chop each body into 4 pieces through the shell. Crack the claws.

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2. Dust all the cut faces in the cornflour.

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3. Heat 4 tbsp of the oil in a large wok until it shimmers and fry the crab pieces, cut side down first, 3 minutes, until the shells turn red. Lift them out.

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4. Add the last tablespoon of oil and fry the ginger 1 minute, until pale and fragrant.

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5. Add the garlic, the white parts of the spring onions and the chilli for 30 seconds.

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6. Return the crab, pour in the wine around the edge of the wok and let it steam for 20 seconds.

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7. Add the soy sauce, oyster sauce, sugar, white pepper and water, cover and cook 4 minutes.

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8. Stir in the slaked cornflour to thicken, add the green parts of the spring onions and the sesame oil, and toss once.

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9. Tip onto a warm platter and serve with finger bowls.

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Chef’s Tips

• Cornflour on every cut face or the meat leaks out.
• Fry the ginger a full minute before anything else joins it.
• The shells go in the wok. That is where the sauce comes from.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• A cold beer
• Plenty of napkins

Storage & Reheating

None. Cook and eat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.