材料A

螃蟹1200克
生粉6大匙
姜80克,切成3寸长薄片

材料B

麻油2大匙
蒜头碎1小匙
鸡汤2大匙
鸡精粉1大匙
蚝油2大匙
黑酱油1大匙
青葱100克,切成3寸长葱段
红洋葱100克,切块
绍兴酒3大匙

做法

  1. 把螃蟹斩件,用5大匙生粉裹匀后炸成金黄色待用。
  2. 把姜片炸成金黄色。
  3. 在平底锅内加热麻油,把蒜头碎煎香后加入炸好的姜片和剩余的材料B,烹煮至完全融合。
  4. 加入炸好的螃蟹炖煮2-3分钟后盛盘。
  5. 在锅内加入剩余生粉勾芡。
  6. 把勾芡后的汤汁倒在螃蟹上即可。

Stir-fried crab with spring onion and ginger

Ingredients A

1.2kg crab
6 tbsp starch
80g ginger, sliced

Ingredients B

2 tbsp sesame oil
1 tsp chopped garlic
2 tbsp chicken stock
1 tbsp chicken powder
2 tbsp oyster sauce
1 tbsp dark soya sauce
100g spring onion
100g red onion, cubed
3 tbsp Shao Xing wine

Method

  1. Chop crab into pieces. Coat with 5 tbsp starch and deep-fry until golden brown. Set aside.
  2. Deep-fry ginger slices until golden brown.
  3. Heat up pan with sesame oil. Pan-fry garlic until fragrant. Add in fried ginger and remaining Ingredients B to cook until fully combined.
  4. Add in crab to simmer for 2-3mins before plating.
  5. Add in remaining starch to thicken the gravy.
  6. Pour over crab and serve hot.
食谱提供: Mitzo
地址:Level 4, Grand Park Orchard, 270 Orchard Road
电话:6603 8855
示范厨师: 黄帮坤 Nicky Ng
主厨 Executive Head Chef

text: 若昕 photo: Kin@Say Cheese Studios