Ginger Scallion Crab Recipe

How to make it

1. In a medium bowl, combine all the sauce ingredients.
2. Dip the crab in the egg white then dust crab with cornstarch. Heat vegetable oil in a wok over medium heat to 350˚ Fahrenheit. 
3. Deep fry the leg parts, then the claws and shells, for 2 minutes on each side, or until they change to an orange-red tone. Remove crab and clean wok, reserving 1 Tbsp. of oil.
4. To the same wok over medium heat add Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic and the white parts of the green onions. Then add the fried crab back into the wok and toss to combine. Drizzle the sauce over the crab. 

5. Stir and cover with a lid for 2-3 minutes. Create a slurry with the cornstarch and water and add into the wok to thicken the sauce. Keep stir frying the crabs until the sauce is thickened. Then, add the green parts of the green onion, mix and serve!

    

    

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