Crab with Ginger and Scallions

Method

1. Start with cold, freshly prepared crab, with large claws cracked and loose shell fragments removed. Blot the sections dry. Dust only the exposed moist meat surfaces lightly with cornstarch; do not pack flour into shell cavities.
2. Mix wine, stock, soy sauce, oyster sauce, sugar and white pepper in a jug. Keep spring-onion greens separate from their firmer white portions. Have a well-fitting lid ready before heating the wok.
3. Heat 2 tablespoons oil in the wok over medium-high heat. Sear half the crab pieces, cut sides down where possible, for 2 minutes, then turn for another minute. Transfer to a dish and repeat with the other half; this stage browns surfaces but does not fully cook the crab.
4. Lower to medium heat and add the remaining tablespoon oil if the pan is dry. Stir-fry ginger, garlic and spring-onion whites for 1 minute, until aromatic without blackening the garlic.
5. Return all the crab and pour in the sauce. Cover and simmer for 8–12 minutes, turning the pieces once or twice. Add a splash of hot water if the sauce reduces before the thick claw meat is done.
6. Check the thickest crab meat reaches 63°C and is opaque and firm. Uncover, add spring-onion greens and toss for 1 minute. The cornstarch on the cut surfaces should have given the sauce a light body without a separate heavy slurry.
7. Turn off the heat, drizzle sesame oil and transfer promptly to a warm platter. Serve with rice prepared separately. Remove obvious loose shell pieces and provide tools for cracking claws rather than asking diners to bite through shells.