Fresh crab stir-fried with ginger, onion, garlic and coarse black pepper, then simmered in a savoury soy and Shaoxing wine sauce.
Prep Time: 15 minutes
Cooking Time: 17 minutes
Total Time: 32 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Crab Recipes · Seafood Recipes · Chinese Recipes · Stir Fry · Black Pepper · Soy Sauce · Quick & Easy
Ingredients
For the Crab
- 2 medium-sized fresh crabs, such as swimming crab or brown crab
- 20g fresh ginger, thinly sliced
- 4 red onions, sliced
- 1 onion, sliced
- 1 garlic bulb, diced
- 1 tbsp sunflower oil
- 1 tbsp coarse black pepper
- 2 tbsp Shaoxing cooking wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 250ml water
- 1 bunch scallions, washed and cut into 5cm pieces
- 1 tsp sesame oil
For Thickening
- 1 tbsp corn starch
- 20ml water
Method
1. Prepare the aromatics
Dice the garlic.
Slice the red onions and onion.
2. Prepare the crab
Wash and rinse the crabs thoroughly.
Cut the crabs into manageable pieces.
3. Stir-fry the aromatics
Heat the sunflower oil in a wok or large frying pan over medium heat.
Add the onion, red onion and garlic.
Stir-fry until fragrant.
4. Cook the crab
Increase the heat to medium-high.
Add the coarse black pepper and prepared crab.
Stir-fry for approximately 2 minutes.
5. Add the sauce
Add the Shaoxing cooking wine, light soy sauce, dark soy sauce, sugar and 250ml water.
Stir well and cook over medium heat for 5 minutes.
6. Simmer the crab
Reduce the heat to medium-low.
Cover the wok or pan with a lid and cook for a further 10 minutes, allowing the crab to absorb the flavours of the sauce.
7. Thicken and finish
Mix the corn starch with 20ml water to make a slurry.
Add the scallions, sesame oil and corn starch mixture to the wok.
Stir well until the sauce thickens slightly.
8. Serve
Transfer the crab to serving plates.
Serve immediately while hot.
