Ginger Mud Crabs
- Reviews 1
Ready In: 50 mins
Serves: 3-4
Ingredients
- 1 kg crab (mud crab raw or live)
- 80 ml peanut oil (4 tablespoons)
- 1 inch piece ginger (peeled and julienned)
- 3 garlic cloves
- 1 red onion (roughly chopped)
- 6 spring onions (scallions cut into 1 inch pieces separate white and green)
- 1 red capsicum (bell pepper cut into strips)
- 60 ml rice wine (shoaxing specified)
- 10 g white sugar
- 40 ml oyster sauce
- 20 ml sesame oil
- 60 ml chicken stock
- 10 ml black vinegar
- 1⁄2 cup coriander leaves
- 2 chilies (birds eye deseeded and sliced for garnish to taste optional)
Directions
- Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
- Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
- Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water.
- Heat the peanut oil in the wok until smoking.
- Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
- Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
- Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in).
- Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
- Serve with steamed rice.
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