Ginger And Scallion Fried Mud Crab

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Ginger and Scallion Fried Mud Crab. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Ginger and Scallion Fried Mud Crab is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They're nice and they look fantastic. Ginger and Scallion Fried Mud Crab is something which I have loved my entire life.

Many things affect the quality of taste from Ginger and Scallion Fried Mud Crab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ginger and Scallion Fried Mud Crab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ginger and Scallion Fried Mud Crab is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ginger and Scallion Fried Mud Crab estimated approx 30 minutes.

To begin 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 it.

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Ingredients and spices that need to be Take to make Ginger and Scallion Fried Mud Crab:

1. 2 medium size mud crabs
2. 6 Scallions / Spring Onions, chopped into 1 inch lengths
3. 1 inch piece fresh Ginger, peeled and chopped finely
4. 3 cloves garlic (minced)
5. 2 Tablespoons Chinese cooking wine
6. 1 Teaspoon Sesame Oil
7. 2 Tablespoons corn flour
8. 2 Tablespoons Oyster Sauce diluted with 2 Tablespoons water
9. 1/2 pint Chicken broth
10. To Thicken:
11. 1 Tablespoon cornstarch
12. 1 Tablespoon water

Instructions to make to make Ginger and Scallion Fried Mud Crab

1. Chop each crab in to 4 pieces, wash thoroughly and then place in a large bowl and coat with the cornstarch.
2. Fill a wok half full with vegetable oil and heat to 170 C or 325 F.
3. 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.
4. 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.
5. In a jug, add the broth, oyster sauce with water and a pinch of salt. Stir so it’s all combined.
6. 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.
7. 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.
8. Serve and enjoy.!

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