Tuesday, 24 May 2011

Steam Cold Crab Teochew style


A 1.8 to 2kg Sri Lankan Crab (Must be alive!) (Better if its female for the roe)
2 stalk spring onion
2 tbsp Shaoxing wine
4 thin slices ginger, thinly sliced into strips


1. Leave crab in the freezer for about 20 minutes.
2. After its been knock out, peel off its shell from its back (Just above its 2 back legs)
3. Remove gills and discard. Scrub the shell thoroughly. 
4. Arrange Crab on a steaming plate, sprinkle 1 stalk chopped 1 inch length spring onion, wine and ginger over the crab.
5. Steam for 12 - 15 minutes, depending on the sizr. Remove spring onion and ginger. 
6. Remove and drain, keeping the juices aside. Keep in refrigerator to chill for about 2 hours
7. When serving, heat up the crab juices and sprinkle in with new chopped spring onions. Use this as a dip.
8. Serve the crab directly from the fridge.
9. Enjoy!

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