2lbs of Dungeness crab, rinsed and chopped, from your local Fisherman’s Market
8 tbsp cornstarch, divided
1 tbsp sugar
Seasoning salt or sea salt
Black ground pepper
4 tbsp vegetable oil
4-5 slices of fresh ginger
1 tbsp garlic, minced
3 stalks of scallions, sliced
Place the crab in a large bowl and add 4 tablespoons of cornstarch, the sugar and salt and pepper (to taste). Toss to coat fully.
Transfer to a large colander and allow the crab to marinate for 10-15 minutes. Place a plate underneath the colander to allow water to seep out.
In a large wok, heat oil on high heat. Add the ginger and cook for about 2 minutes, until the ginger changes colour and texture. Add crab and garlic and stir continuously until fully coated in oil.
Continue to cook until crab starts to change colour. Cook for another 5 minutes.
At this point you will start to see a sauce forming at the bottom of the wok. Slowly add the remining cornstarch, one tablespoon at a time. Stir and observe the consistency of the sauce after each tablespoon. Make sure that the sauce is getting thicker and the cornstarch starts to stick to the surface of the crab.
Once the mixture sticks to the crab shells, turn the heat down to low. Continue to stir and cook for 2 minutes, allowing the mixture to immerse into the crab.