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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Combine dark soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, star anise, Sichuan peppercorns, and sugar in a bowl to create the marinade
2. Place soft-shell crabs in the marinade and coat well, refrigerate for 20 minutes
3. Remove crabs from marinade, reserve the marinade
4. Heat vegetable oil in a wok over high heat until smoking
5. Carefully place marinated soft-shell crabs into the hot oil and pan-fry for 3-4 minutes per side until golden and crispy
6. Pour reserved marinade into the wok and cook for 1-2 minutes, coating the crabs evenly
7. Add spring onions and red chilies to the wok, toss well for 30 seconds
8. Drizzle sesame oil over the dish and toss gently
9. Transfer to a serving plate immediately and serve while hot

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