Zencefil ve Soğanlı Sote Yengeç

Malzemeler

• 1Live mud crab or king crab (1–1.5kg, cleaned and chopped)
• 2Cornflour (for dusting)
• 3Fresh ginger (50g, julienned)
• 4Spring onions (4, cut into batons)
• 5Garlic (4 cloves, minced)
• 6XO sauce (2 tbsp, optional)
• 7Oyster sauce (2 tbsp)
• 8Shaoxing wine (3 tbsp)
• 9Light soy sauce (1 tbsp)
• 10Sugar (1 tsp)
• 11Sesame oil (1 tsp)
• 12Vegetable oil (for frying)
• 13White pepper

Talimatlar

1. 1Clean and chop crab into pieces; crack claws. Pat dry thoroughly.
2. 2Dust crab pieces lightly in cornflour.
3. 3Deep-fry crab pieces in hot oil at 180°C for 2–3 minutes until shells are bright red and edges are crispy. Drain.
4. 4In a wok over high heat, stir-fry ginger and garlic until fragrant, about 30 seconds.
5. 5Add spring onions and XO sauce (if using); stir-fry 30 seconds more.
6. 6Return fried crab to the wok.
7. 7Add Shaoxing wine, oyster sauce, soy sauce, and sugar. Toss vigorously to coat.
8. 8Splash with a little water if needed to create a light glaze.
9. 9Drizzle with sesame oil, season with white pepper, and serve immediately.