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Recipe details are AI-generated from the video and may contain errors — for reference only.
Slice 50g ginger into thick slices; cut 30g scallions into 3 sections, separating thick stalks from tender green tops; crush and mince 10g garlic.
Watch out
Do not slice the ginger too thin
keep thick slices, otherwise they will burn easily during oil blanching without releasing aroma
Be careful with the sharp cleaver while chopping live crab; watch out for flying shell fragments when cracking claws.
Turn 600g mud crab upside down and halve through the apron; remove claws and pull off shell; discard gills and stomach sac, trim sharp shell edges; cut off claw tips and crack claws with knife back, chop body into pieces and rinse clean.
Watch out
Stomach sac and gills are unhygienic and must be removed thoroughly
claws must be cracked so flavors can penetrate
Place drained crab pieces in a mesh strainer, sprinkle with 1 tbsp cornstarch and toss gently to coat with a thin dusting to seal juices.
Watch out
Only apply a very light dust of cornstarch
too much starch will create heavy lumps and make sauce pasty
Hot oil may splatter when wet raw crab enters; stand slightly back and use a long-handled skimmer strainer.
Heat wok with 500ml oil over high heat. First fry ginger slices until golden and fragrant, then scoop out. Next blanch crab in order of thickness: add thick claws first for 30s, then body pieces, and lastly top shell. Fry until shell turns bright red and meat just sets, then drain.
local_fire_departmentHigh heat, about 2 minsWatch out
Thick claws must go into hot oil first before body and shell, otherwise crab meat will cook unevenly or overcook.
Retain 1 tbsp oil in wok over high heat, sauté garlic and thick scallion stalks until fragrant. Add fried crab pieces and ginger, splash 1 tbsp Shaoxing wine around the hot wok edge. Pour in 200ml superior stock, season with 1 tbsp oyster sauce, 1/4 tbsp sugar, and 1/5 tbsp salt. Stir well, cover lid and smother on medium-high heat for 2 minutes.
local_fire_departmentMedium-high heat, about 2 minsWatch out
Wok must be smoking hot when splashing wine along the side to release aroma
do not add too much stock or it becomes a soup dish
Uncover, add the reserved green scallion tops, toss well and cover again. Smother on medium heat for another 1 to 2 minutes until scallion aroma releases.
local_fire_departmentMedium heat, about 1 minWatch out
Green scallion tops must be added at this stage
adding them too early will overcook them into mushy black greens
Uncover wok, drizzle 2 tbsp cornstarch slurry gradually while tossing rapidly with spatula. Reduce sauce over high heat until it coats all crab pieces evenly with no free liquid, then turn off heat.
local_fire_departmentHigh heat, about 30 secsWatch out
Drizzle cornstarch slurry slowly while tossing so sauce coats crab evenly
too much slurry becomes gooey, while too little leaves crab bland
Transfer cooked crab pieces, claws, ginger and scallions onto a platter, top with the glossy red crab shell to finish.
Watch out
Plate crab body and aromatics first, then place top shell on top for neat presentation and heat retention.
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