Spring onion and ginger Crabs Recipe

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How to make Spring onion and ginger Crabs

Crabs from the sea are good for you.

Remove the triangle from the underside of the crab and wash the crabs.
Remove top shell and cut the crab into 4 pieces each.
Coat the crab with corn flour.
Heat up a wok and add in quite alot of oil about 1/4 cup of oil.
Put the cornflour coated crabs into the wok and try not to stir it too much it will shake off the coating of cornflour.
After the crabs are 3/4 cooked, take them out of the wok.
With the remaining oil, chuck in the spring onions and ginger and stir fry until the ginger slices are slightly brown at the edges.
Add the crabs back in and stir them around, then add in a dash of soy sauce, a dash of rice wine, then dissolve 2 tablespoons of cornflour in about 1/4 cup of water.
Pour the cornflour mixture in then add a dash of sesame oil.
Cover the wok with a wok cover and turn down the heat.
After 5-10 minutes remove the cover, turn the heat back up and quickly stir through again.
The dish is now ready to be served!

yongfook says
I guess there was a good crab harvest or something?
telliecoin says
yup! crab has been uber cheap lately!
Danika says
That sounds so yummy! I can never be bothered cleaning crabs though...so much effort!
telliecoin says
it is yummy *drools* I should cook more MORE MORE!
DivaChef says
This looks fabulous! What kind of crabs do you use?
telliecoin says
to be honest i'm not sure what crabs they are, let me do a quick google.. I think it's blue crabs.. they have a grey spotted shell and blue claws :)