Ginger & Scallion Dungeness Crab

Home version of a popular dish at Chinese restaurants.

Ingredients:

• 1 crab, about 1 1/2 - 2 pounds

• 2 inches ginger, peeled and sliced into thin pieces

  • bruise these pieces a bit after slicing them to release their aroma

• 3 stalks scallion, cut into 2-inch length

• 3 tablespoons cornstarch or potato starch for frying

• 1-2 tablespoons of cooking oil

• Any neutral oil for deep frying

Sauce:

• 1 tablespoon oyster sauce

• 2 tsp white pepper powder

• 1 tsp sesame oil

• 1/2 tsp sugar

• 6 tbsp water

• 3/4 tsp corn starch

• 1 teaspoon chicken bouillon powder

• 1/2 teaspoon of MSG

Assembly:

1. Mix the sauce and set aside.

2. Clean the crab and separate the legs from the body.

   1. Keep the shell’s contents intact since this will bring a lot of flavor.

   2. you can pre-crack the legs/claws with your cleaver or a

   3. Pat dry with paper towels and put into a big bowl.

3. Add the cornstarch or potato starch to the bowl and lightly toss the crab pieces in it so they are lightly coated.

4. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil. Set aside on some paper towels.

5. Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce.

6. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce and serve immediately.

   Enjoy!