Update my dinner status, I'm making this tonight.
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Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 900 g live or cooked crabs
- 4 tb Groundnut or sunflower oil
- 4 Fat garlic cloves; finely
- 2 1/2 Cm fresh root ginger; finely
- 4 tb Tomato ketchup
- 3 Red finger chillies; finely
- 2 tb Dark soy sauce
- Few turns of black pepper
- 2 Spring onions; cut into
- ; pieces, finely
- ; shredded lengthways
- 150 ml Water
Preparation
1 If using live crabs, kill by turning each one in turn on its back with its eyes facing you. Drive a thick skewer or a long, thin-bladed knife between the eyes into the centre of the crab. 2 Lift up the tail flap and drive the skewer through the underside of the crab. When the crabs dead, it will go limp. For the uncooked and cooked crabs, break off the tail flap and discard. 3 Break off the claws, cut them in half at the join and crack the shells of each piece with a hammer. Take a large-bladed knife and chop the body section of the crab in half. 4 Gently tug on the legs to pull the body away from the back shell. Use a knife as an added lever if you need to but it should come away quite easily, with the legs still attached. 5 Turn each piece over and pick off the dead mans fingers (soft gills). Pour any liquid out of the back shells into a bowl and keep. 6 Dont use the brown meat for this dish, it makes the chilli sauce look and taste muddy. Discard it and the back shells or save for stock. 7 Heat the oil in a large wok. Add the crab, stir-fry for three minutes - add the garlic and ginger after a minute. 8 Add the juices from the back shell, soy sauce, ketchup, chillies, water and black pepper. 9 Cover and simmer on a medium heat for five minutes if using fresh crab or 2-3 minutes if using cooked. Spoon the crab on to one large or four soup plates, sprinkle over the spring onions and serve. Good alternatives to crab would be large raw prawns or lobster. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
