Time: 20 minutes.
Let’s face it, crabs are expensive in most part of the world – Japan is not an exception too. Ordering crab in Japanese restaurant would easily cost one up to 3000 to 4000 yen per head. In this blog post, I am going to introduce this simple, quick and fresh scallion ginger crab dish under 20 minutes!
The scallion ginger crab is a staple dish for most crab lovers. Using only simple ingredients like scallion and ginger, one could bring out most of sweetness and fragrance of the crabs. It is very appetizing and highly addictive – given that one is not allergy to seafood!
If you have been following us closely, we had published a post about how to make Malaysian/Singaporean Chilli Crab. Unlike the Chilli Crab, which is a Malaysian-influenced Chinese dish, the scallion ginger crab is a more authentic Chinese dish from the mainland.
- 3 crabs, cut into halves
- 3 inch ginger, thinly sliced
- 100 g spring onions/scallions
- 2 tbs soy sauce
- Corn starch
1. Chopped the spring onions into 3 cm length. Separate the green and white parts. Slice the ginger into large, thin slices. Dip the crab into corn flour and fried them for around 3-5 minutes. You may refer here for the detailed procedure.
2. Heat up the wok with some oil. Saute the white spring onions and ginger until they release their fragrance. Add in some 1 cup of water and soy sauce. Bring them to a boil.
3. Once boiled, put the fried crabs back in and start stir-frying for around 5 minutes until the crabs are completely cooked. Lastly, add in the green spring onions, mix well for a minute. Thicken the sauce with corn starch solution. Serve them on a plate.
There you go. Quick, simple, fresh and delicious scallion ginger crab! The perfect dish on your weekly Chinese food night!
What do you think of our recipe? Comment below and share them with us!