Dad’s Ginger Crab

One of my favourite of my dad’s recipes.  Another one of those eyeball to taste recipes so I approximated the measurements.

Section the crab and cut the tips of all the legs.
Section the crab and cut the tips of all the legs.
Chop a bell pepper, 2 Tbsp garlic, 2 Tbsp Ginger and 1 green onion.
Chop a bell pepper, 2 Tbsp garlic, 2 Tbsp Ginger and 1 green onion.
Corn starch or tempura.
Corn starch or tempura.
Fry 2-3 minutes depending on the size of the crab.
Fry 2-3 minutes depending on the size of the crab.
Allow oil to drain.
Allow oil to drain.
Oil wok and when the temperature is high, add green onions.
Oil wok and when the temperature is high, add green onions.
Saute and add 1 Tbsp water. Remove from pan and set aside.
Saute and add 1 Tbsp water. Remove from pan and set aside.
Heat 2 Tbsp oil and once hot, add garlic, ginger and green onion.
Heat 2 Tbsp oil and once hot, add garlic, ginger and green onion.
Add 3 Tbsp of Sherry and 2 Tbsp Mirin.
Add 3 Tbsp of Sherry, 3 Tbsp Sugar and 3 Tbsp Mirin.
Add 1 cup of chicken broth and sea salt to taste.
Add 1 cup of chicken broth and sea salt to taste.
Bring sauce to boil and add crab.
Bring sauce to boil and add crab.  
Reduce sauce by half. Add bell peppers and toss several times and remove from pan.
Reduce sauce by half. Add bell peppers and toss several times and remove from pan.
Plate and finish with sesame seeds.
Plate and finish with sesame seeds.

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