In Asia it is often that crabs are bought "live" from the market to maintain the freshness of the seafood. As I am not fond of killing my own food, I had the crab cut and cleaned at the supermarket where I had purchased it. The simple method of preparing this particular dish meant that the crab is not masked by much spices and ingredients. As with most seafood, this is best eaten immediately.
Sliced Ginger and Spring Onion Crab
(serves 2 - 3)
1 crab (Sri Lankan crab about 1 to 1.2kg in weight)
2 inches ginger (peeled and sliced into 10-12 pieces)
3 stalks spring onion (cut into 2-inch length)
3 tablespoons corn starch (for frying)
1 tablespoon cooking oil for deep frying
For the Sauce:
1 tablespoon oyster sauce
1/4 teaspoon white pepper powder
1/4 teaspoon sesame oil
1/2 teaspoon sugar
6 tablespoons water
3/4 teaspoon corn starch
1/8 teaspoon fish sauce
1) Mix the sauce and set aside.
2) Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl.
3) Add the corn flour to the bowl and lightly coat the crab pieces with it.
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 and set aside.
5) Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic.
6) Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.