Ginger & Scallion Stir-Fried Crab
Difficulty
Medium
Ingredients
1 Piece Fresh Crab
2 Tablespoon Light Soy Sauce (for marinating)
30 g Ginger, sliced
4 Pieces Scallions, cut into batons
30 g Garlic, chopped
Oil for frying
Fry Batter
50 g Corn Starch (soaked in 100g water for 10 minutes, then drained)
1 Piece Egg White
The Signature Sauce
50 g Thai Crab Paste
30 g Light Soy Sauce
20 g Dark Soy Sauce
60 g Water
Instructions
Step 1 - 9
- 1. Prep the Crab: Clean and crack the crab, discarding all unwanted parts.
- 2. Quick Marinate: Douse the crab pieces with light soy sauce to build a base layer of umami.
- 3. The Master’s Batter: Mix the drained corn starch with the egg white. Dip the crab pieces into the mixture, ensuring a light, even coating.
- 4. Precision Searing: Activate the Siemens Induction Hob to Level 8. Fry the crab on high heat until the exposed meat and shell are a vibrant, golden brown.
- Siemens Tip: Use the fryingSensor Plus to keep your oil temperature stable, ensuring the batter crisps up instantly without becoming greasy.
- 5. Set Aside: Remove the crab and set aside. Carefully pour the excess oil into a heat-proof bowl.
- 6. Aromatics & Sizzle: Switch to high heat with a splash of fresh oil. Sear the ginger, scallions, and garlic until fragrant, then return the crab to the pan and stir-fry gently to combine the flavors.
- 7. The Glazing (Mastering the Heat): Add the crab paste followed by the soy sauces. Stir-fry for 30 seconds to caramelize the sugars. Add the water and stir well.
- 8. The Intelligent Simmer: Cover the pot and adjust the power to a steady simmer (approx. Level 5) for 5-7 minutes until the crab is fully cooked and the sauce has reduced to a thick, savory glaze.
- 9. Serve: Enjoy hot!
- Cooking Myth: "Does high-heat reduction always lead to messy boil-overs and difficult control?"
- Master’s Verdict: "Simmer at Level 5 for 5-7 minutes for a stable reduction. Siemens' Overflow Detection monitors liquid levels, ensuring a safe, boil-over-free process while the crab infuses perfectly with the rich sauce."
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