The Yummiliciousness of the Mud Crab 清蒸奄仔蟹
This yim chai mud crab 奄仔蟹 is stuffed with an abundant amount of golden crab cream. It's a bit pricey but affordable for the occasional treat. Better than the roe crab, actually it's soooo crazy good it gives me shivers just thinking about it...
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 live immature female mud crabs 奄仔
- 1 tbsp soy sauce for dipping
- 1 small chili, chopped
Instructions
- 1
Clean crabs with a brush under running water, keeping any ties on.
- 2
Dry completely then put crabs in freezer for 10 mins or until the crabs have fallen asleep.
- 3
Boil water for steamer. When water is boiling, put crabs with any strings or ties removed on to a plate, bellies down, and place in steamer.
- 4
Steam for 15- 20 mins, depending on the size.
- 5
Remove from steamer. Using a cloth to hold the crab remove the dome and the top shell. Remove the gills. Use chopper to chop the crab body in half and place on serving plate.
- 6
Serve hot with a small dipping plate of soy sauce with chopped chilies.