GINGER MUD CRABS
This is from the ABC TV show The Cook and the Chef but when the DH and I went to make it we could not get mud crabs (not even blue swimmers) for the first time in weeks, so saving here for when we get the opportunity to get the mud crabs. Finely got the chance to make this last night and have made some adjustments (found some errors in the original recipe) - I have left the quantities the same but for us I only used half as much, onion, spring onion and capsicum and I changed the timing to reflect what I believe it would take the average person to make.
Provided by ImPat
Categories Crab
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 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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Corey Aldrich
[email protected]Overall, I thought this recipe was pretty good. It was easy to follow and the results were tasty. I would definitely make it again.
Thabo Mokoto
[email protected]This recipe was a disaster. The crabs were overcooked and the sauce was too spicy.
Eman Fatima
[email protected]I had trouble finding mud crabs, so I used regular crabs instead. They were still good, but I think mud crabs would have been better.
Johnson adeyemi
[email protected]This recipe was a bit bland for my taste. I would add more ginger and garlic next time.
mdsalauddin yeati
[email protected]I added some chopped green onions to the sauce for a bit of extra flavor.
Kamran Nahar
[email protected]I'm not a fan of spicy food, so I used less ginger than the recipe called for. It was still delicious.
Exactly Malatji
[email protected]This recipe is a bit time-consuming, but it's worth it. The crabs are so flavorful and the sauce is to die for.
Sunilnp Sunilnp
[email protected]I've made this recipe several times and it's always a hit. It's my go-to dish for when I'm having company over.
Rodgers Ombok
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Michelle Smith
[email protected]I love the combination of flavors in this dish. The ginger and garlic really complement each other.
Pardeshi Gamers
[email protected]This recipe was easy to follow and the results were amazing. The crabs were cooked to perfection and the sauce was so tasty.
Blessing Omukoro
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The ginger sauce was flavorful and the crabs were tender and juicy.
Gm NOYON
[email protected]This recipe was a huge hit at my dinner party! The crabs were perfectly cooked and the ginger sauce was delicious. I will definitely be making this again.