Hong Kong Style Stir-Fried Crab with Ginger and Scallions

Prepare aromatics: slice 80g old ginger thickly, 10g young ginger thinly, cut 3 scallions into segments (separating whites and greens), slice 2 shallots, mince 2 garlic cloves, and chop 1 sprig coriander. Soak 2 live flower crabs (with rubber bands tied) in clean water and brush the shells clean.

Turn the crab bottom-side up on the cutting board while keeping it tied. Align the tip of the heavy cleaver at the heart center (under the apron), strike firmly downward to pierce the heart for an instant kill. Then peel off and remove the flap (apron).

Separate the top shell and set aside. Scrape and pull off all grey gills on both sides of the crab body, using the knife back to remove clean. Chop off sharp, meatless leg tips, cut the crab body in half, then chop along the leg joints into serving pieces.

Cut the two big claws at the joint. Cover claws with a clean kitchen towel and crack the thick shell with the back of the heavy knife so the shell cracks without shattering.

Turn the top shell inside out, pull out the mouth and stomach sac located behind it cleanly and discard. Remove inner impurities while keeping the golden crab mustard intact, and trim off the sharp side points of the shell.

Place chopped crab pieces in a bowl of clean water and gently swirl to rinse off shell fragments, then immediately scoop out into a colander to drain thoroughly.

Heat a wok over high heat and add 2 tbsp cooking oil. Fry 80g thick old ginger slices for about 2 minutes until browned at the edges, then add scallion whites and fry until aromatic. Scoop out seared ginger and scallions into a small bowl for later use.

Dust the exposed meat of crab pieces with a light coat of cornstarch, and place them cut-side down into the hot oil wok to sear. Dust a pinch of cornstarch over crab mustard inside the top shells and sear mustard-side down. Stir fry high heat until meat seals and shells turn bright red.

Keep high heat, add 10g sliced young ginger, 2 minced garlic cloves, and 2 sliced shallots into the wok. Stir-fry rapidly with the crab pieces until rich aromatics release.

Splash 1 tbsp Shaoxing wine around the hot wok rim to release alcohol aroma. Pour in 100ml water, then add 1 tbsp oyster sauce and 0.5 tsp sugar. Stir well to combine sauce until boiling.

Return the seared old ginger and scallion whites to the wok. Cover with lid, turn to medium-low heat, and braise for 2 minutes to cook crab meat through and infuse flavors.

Uncover and turn to high heat. Add scallion greens and 1 sprig chopped coriander, pour in 1 tbsp cornstarch slurry, stir-fry rapidly to thicken sauce until glossy glaze coats the crab. Add 1 tsp light soy sauce and splash 1 tsp Worcestershire sauce around wok rim, toss briefly to finish.

Scoop the stir-fried crab pieces onto a large serving plate, neatly stack them, and top with the two bright red crab top shells for garnish before serving hot.