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Recipe details are AI-generated from the video and may contain errors — for reference only.
Rinse 10g spring onions thoroughly, place on a cutting board, and cut into 5cm sections.
Watch out
Curll your fingers inwards when holding the spring onions to prevent the knife from slipping and cutting your fingers.
Place 1 clove of garlic on the cutting board, crush it flat with the side of a knife, and peel off the skin.
Watch out
Press firmly with your palm on the flat side of the knife blade, keeping the cutting edge pointed away from your wrist.
Peel 20g of ginger and slice it thinly into ginger slices.
Watch out
Cut a flat slice off the side of the ginger first so it rests securely on the cutting board without rolling.
Live crabs have strong pincers; hold the body firmly away from the claws. Hold the cleaver handle firmly when dispatching to prevent slipping.
Turn the live mud crab belly-side up on the cutting board and chop down the center of the abdomen to dispatch it. Remove the binding strings, chop off the two large claws, then submerge in water and brush off all mud from the shell and underside using a toothbrush.
Watch out
Mind your hands while scrubbing the crab shell as the sharp edges can easily scratch your skin.
Pry open the crab shell from the body. Remove the pouch-like stomach inside the shell, and trim off sharp jagged edges around the shell rim with a knife. Pull off the grey spongy lungs (gills) on both sides of the body, then rinse and brush the body clean with water.
Watch out
The stomach pouch and lungs contain grit and bacteria and taste extremely bitter, so they must be removed completely.
Chop the cleaned crab body in half, then chop each half into two pieces (4 body pieces total). Cut each claw in half, then knock the shell firmly with the back of a knife until cracked. Place all crab pieces in a large bowl.
Watch out
Knock the claw shells just enough to crack them
do not smash them too hard or the crab meat will crumble
Sprinkle 15g of corn starch over the crab pieces in the bowl, and gently toss by hand until each piece is lightly and evenly coated.
Watch out
Only apply a very light dust of corn starch to seal the juices
an excessively thick layer will burn and stick to the wok
Wet crab pieces in hot oil may cause splatters; lower them gently into the oil close to the surface rather than dropping from height to prevent burns.
Heat a wok over high heat and add 2 tbsp of cooking oil. Add the coated crab pieces one by one and sear for 2-3 minutes, gently tossing with a spatula, until the shell turns bright orange-red and the meat sets to half-cooked. Remove and set aside in a bowl.
local_fire_departmentHigh heat, approx. 2-3 minutesWatch out
Remove the crab as soon as the shell turns red and it is half-cooked
overcooking at this stage will dry out the crab meat
Clean and reheat the wok over high heat, then add 1 tbsp of oil. Add 20g ginger slices and 1 crushed garlic clove, sautéing until fragrant and light golden. Return the half-cooked crab to the wok, add 1 tsp sugar and 2 tbsp oyster sauce, and stir-fry rapidly for 30 seconds until sauce coats the crab.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Watch the heat when sautéing garlic as it burns easily
add the crab and sauces immediately once garlic becomes fragrant
Pour 50ml of water around the side of the wok, cover immediately with a lid, and simmer over high heat for about 1 minute until steam thoroughly cooks the crab meat.
local_fire_departmentHigh heat, approx. 1 minuteWatch out
Keep the simmering time precisely around 1 minute
simmering too long will shrink the crab meat and make it rubbery
Remove the lid, add the prepared 10g spring onions, and stir-fry rapidly over high heat for 30 seconds until softened and fragrant.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Spring onions should only be stir-fried briefly for 30 seconds
overcooking turns them yellow, soggy, and lose fresh flavor
Mix the remaining 5g corn starch with 15ml water to make a slurry. Pour into the wok, stir-fry rapidly over high heat until the sauce thickens and glazes the crab pieces, then turn off heat and dish out onto a serving plate.
local_fire_departmentHigh heat, approx. 20 secondsWatch out
Stir rapidly while pouring the corn starch slurry to prevent it from clumping together in the hot wok.
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