Flowering crab

Flowering crab

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g blue swimmer crabs or crabs of any kind
4 tablespoons vegetable oil
2.5cm piece ginger, grated or finely chopped
2 small garlic cloves, smashed and chopped
1 tablespoon brown fermented soya bean paste – if the beans are only available whole, wash and mash them into a paste
1/2 cup water, sufficient to steam
1 egg, beaten
coriander leaves or chopped spring onions

Method

  1. Wash the crabs, remove the bottom plate, clean out the spongy material then cut them into quarters complete with legs, or into two if they are small. Crack the claws. Heat the oil in a wok and stir-fry the ginger and garlic until fragrant, then add the bean paste and stir-fry again until fragrant. Put in the crabs and stir and turn about until pink and coated. Add the water, cover and steam until cooked. Remove the lid, then stir in the beaten egg and continue stirring until there is a thick sauce. Garnish with coriander leaves or chopped spring onions.
Tags:
SBS
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