Soy-Marinated Soft-Shell Crab with Spicy Spring Onion豉油醃軟殼蟹辣春蔥
A signature Hong Kong delicacy featuring tender soft-shell crabs marinated in rich soy sauce and aromatic spices, pan-fried until golden, then tossed with fresh spring onions and chili for a perfect balance of umami, heat, and freshness. The crabs are incredibly tender and juicy, absorbing the savory marinade while maintaining their delicate texture.
01Ingredients
- 4 whole Soft-shell crabs
- 100ml Dark soy sauce
- 50ml Oyster sauce
- 2tbsp Shaoxing wine
- 3 clove Garlic
- 1 thumb Ginger
- 2 whole Star anise
- 1tsp Sichuan peppercorns
- 1tsp Sugar
- 200g Spring onions
- 3 whole Red chilies
- 3tbsp Vegetable oil
- 1tbsp Sesame oil
Nutrition (per serving)385kcal
- Protein28.5g
- Carbs12.8g
- Fat25.2g
Fiber 2.1 gSodium 2840 mg
02Steps
- Combine dark soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, star anise, Sichuan peppercorns, and sugar in a bowl to create the marinade
- Place soft-shell crabs in the marinade and coat well, refrigerate for 20 minutes
- Remove crabs from marinade, reserve the marinade
- Heat vegetable oil in a wok over high heat until smoking
- Carefully place marinated soft-shell crabs into the hot oil and pan-fry for 3-4 minutes per side until golden and crispy
- Pour reserved marinade into the wok and cook for 1-2 minutes, coating the crabs evenly
- Add spring onions and red chilies to the wok, toss well for 30 seconds
- Drizzle sesame oil over the dish and toss gently
- Transfer to a serving plate immediately and serve while hot
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.