Yen Can Cook ~ Ginger Scallion King Crab
The remaining body parts of the King Crab from HERE, I cooked it with ginger scallion sauce ala Chinese style. It’s a great-tasting seafood dish which is full of flavor and easy to make. The ginger scallion sauce goes well with all sort of seafood such as crabs, prawns, squid or even chicken or pork! The sauce was addictively delicious that I didn’t want to waste a bit by licking every finger. (^ω^)
Ingredients (Serve: 2-3)
800g – 1kg King Crab, cut into pieces
1.5 thumb-sized ginger, chopped
3-4 stalks spring onion, green and white part separated & chopped
2 teaspoon Shaoxing Wine / any Chinese cooking wine
Cooking oil
Sauce
1.5 teaspoons light soy sauce
1/2 teaspoon Chicken Bouillon granules
1/2 teaspoon sugar
2 tablespoons water
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Step 1: Mix well all ingredients for sauce in a bowl, set aside.
Step 2: Heat wok with cooking oil, saute the ginger and white part of spring onion until fragrant.
Step 3: Add in King crab pieces and stir fry to cook for 1-2 minutes. Pour in sauce mixture (Step 1) and continue to stir to combine and cook until crab pieces are cooked through. Add in Shaoxing Wine Sprinkle wine and green part of spring onion. Quickly stir for another 30 seconds.
Step 4: Serve.
Note: You may deep fry the crab pieces first, this step help to seal in the juices and flavor before you stir-fry it. Lightly dredge each piece in flour and deep fry it until 50% cooked. I omitted this step because I’m lazy but I must admit, the extra step unquestionably elevate the overall flavour of the dish.
HAPPY COOKING! #dudukrumah #stayhealthy
The only time I have crab would be when I dine in outside. So..yeah…I have had any crabs for ages. 😀
Tekkaus, time to indulgence to a seafood feast now since dine in is allowed.
From the series Deadliest Catch (catching Alaskan king crabs), I got to know that they cut off the legs only for export. Does that mean they don’t eat the bodies? And if they do, I assume the meat of the body is far less superior to the leg. Even at some of the buffets I’ve had here, I’ve only seen legs being served.
Kris, the texture and taste of the body of the King Crab is very much similar with normal mud crab/flower crab, from my experience. Since what I had was frozen one, so I’m not sure how’s the different with fresh crab though.
Wah this one is very cantik. I like.
KY, let’s cook it!