 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Got this out of the paper advertising a crab festival in 1996. My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal. Ingredients:
1 kg crab (raw, we use 6 blue manna) |
1/2-1 tablespoon gingerroot (sliced) |
3 -4 chilies (we use birds eye) |
3 tablespoons oil |
1 -2 tablespoon soy sauce |
1 tablespoon sugar |
3/4 cup water (or chicken or fish stock) |
4 tablespoons tomato sauce |
1 tablespoon chili sauce (hot) (optional) |
1 teaspoon sesame oil |
1 -2 spring onion (scallions sliced) |
Directions:
1. If crabs live, put in freezer for 10 minutes to stun.
2. Remove back shell and clean spongy bits and brown stuff, clean in water.
3. Cut in half lengthwise.
4. Remove claws from body and hit with blunt side of a cleaver to crack in several places.
5. Cut the halves into two or three pieces leaving legs attached.
6. Pound ginger and chili until they form a paste, or zap in the food processor or blender.
7. Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
8. Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
9. Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
10. Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
11. Garnish with sliced spring onion.
12. Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
|
|