Steamed Crabs with Ginger and Garlic
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 mud crabs
- 4 inch knob of ginger (cut into strips)
- 8 cloves garlic
- 2 Tbsp Shaoxing rice wine
- 2 Tbsp light soy sauce
- 10 cherry tomatoes (cut in halves (optional))
- 1 red chilli (sliced)
- Coriander leaves
- 2 egg whites and scallions (optional)
Instructions
- 1
Place crab on its back and insert an ice pick into the centre until it stops moving.
- 2
Remove strings attaching the pincers and scrub the crabs under running water to remove mud and dirt.
- 3
Cut off both pincers and trim the legs with a sharp scissors and clean thoroughly.
- 4
Crack the hard shell of the pincers with a meat masher.
- 5
If the shell is too difficult to pry open, cut the crab into halves.
- 6
Remove the gills and wash under running water. (Do not remove the crab roe).
- 7
Place the crab parts in a tray and add ginger, garlic, shaoxing wine and light soy sauce.
- 8
Place tray in a hot steamer and steam for 10 - 15 minutes.
- 9
Remove steamer cover and add cherry tomatoes, chilli* and steam for another 5 minutes.
- 10
Check if the crab meat is fully cooked and garnish with coriander leaves.
- 11
Ready to be served.