🦀🌱 Ginger and Scallion Crab・Hong Kong Style Seafood Stir-fry Classic Recipe

Editor's Preface

Ginger and Scallion Flower Crab is a popular stir-fry dish at Hong Kong's dai pai dongs and restaurants. The fragrant stir-fry of ginger and scallions brings out the savory flavor of the flower crab, leaving each bite imbued with a rich wok aroma. Not only is the crab's flavor dominant, but the scallions and ginger also absorb the crab roe and broth, becoming the star attraction! This editor has combined various Hong Kong-style recipes and chef techniques, from crab carving to roasting, to teach you step-by-step!

Ingredients preparation

• 1-2 flower crabs (about 1 jin, cut into pieces)

• 8-10 slices of ginger (thickly shredded or sliced)

• 4-6 green onions (cut into sections)

• 1-2 tsp minced garlic (optional)

• The crab meat can be lightly coated with cornstarch (for the surface)

• 1-2 tablespoons Shaoxing wine

• 1 tablespoon oyster sauce

• 1 teaspoon soy sauce

• 1 teaspoon chicken powder

• 1/2 teaspoon sugar

• 80-150ml water

• Appropriate amount of cooking oil

• Add: coriander, egg, vermicelli noodles, vermicelli variations

Detailed cooking process

🦀 1. Crab cutting and pre-processing

• After chopping the crab (using scissors or a knife), use a toothbrush or a fine brush to clean off all impurities. The crab claws can be cracked, and the crab shell can be reserved for cooking until the end.

• Remove the surface moisture of the crab and sprinkle a layer of cornstarch on it to enhance the aroma and lock in the juice (optional).

🍳 2. Stir-fry the base ingredients

• Heat oil in a wok and sauté ginger slices, minced garlic and half of the scallions until fragrant.

• Put the crab pieces into the wok one by one and fry them over medium heat until they change color. Do not cook until the core is fully cooked.

🍲 3. Add wine for flavor

• Sprinkle Shaoxing wine along the edge of the wok, and the aroma will immediately emerge (enhancing the freshness of the crab meat).

• Quickly stir-fry, add oyster sauce, soy sauce, chicken powder, sugar and half water (you can add chicken broth to taste/rich it).

• Cover the wok and cook over medium heat for about 5-8 minutes, until the crab meat is cooked through (add water twice in batches if you don’t want it to be dry).

🌱 4. Add green onions to thicken the sauce

• Add the remaining scallion segments, ginger shreds or egg liquid to the wok last and stir-fry quickly until well combined.

• Adding egg liquid can make scallion and egg omelette to absorb the essence of crab soup (hometown method), and adding coriander will enhance the aroma.

🍜 5. Serve and enjoy

• Place crab pieces, green onion and ginger on the surface, and the crab shell can be placed on top; pour the sauce, crab roe and chopped egg on the surface.

• You can add fried e-noodles and vermicelli base to make it a two-in-one dish.

Editor's Tips

• Sprinkle cornstarch on the crab pieces and fry them until fragrant to lock in the juice. If you don’t want it to be too oily, you can use half-frying to reduce the oil.

• The crab shell should be left at the end and cooked together to bring out the essence of the crab roe.

• Add scallions and coriander to the egg liquid and stir-fry until fragrant. You can pick out the egg pieces after eating the crab.

• You can add rice wine/chicken soup to enhance the flavor, or add a little chili to stimulate your appetite.

Eating experience 😋

The flower crab meat is fresh and sweet, and the ginger and scallions absorb the essence of the broth, making the sauce drenched in rice. The scallions, ginger, and egg each have their own unique flavor, making every bite delicious.

summary

Stir-fried flower crab with ginger and scallions is a Hong Kong-style seafood favorite. You can make it at home and still achieve restaurant-quality results! Try it tonight and enjoy it with rice, noodles, or even out on the town! 🦀🌱🍲