Ginger Mud Crabs

15 ingredients
9 steps

Ingredients

  • 1 kg crab (mud crab raw or live)
  • 80 ml peanut oil (4 tablespoons)
  • 1 inch piece ginger (peeled and julienned)
  • 3 garlic cloves
  • 1 red onion (roughly chopped)
  • 6 spring onions (scallions cut into 1 inch pieces separate white and green)
  • 1 red capsicum (bell pepper cut into strips)
  • 60 ml rice wine (shoaxing specified)
  • 10 g white sugar
  • 40 ml oyster sauce
  • 20 ml sesame oil
  • 60 ml chicken stock
  • 10 ml black vinegar
  • 1/2 cup coriander leaves
  • 2 chilies (birds eye deseeded and sliced for garnish to taste optional)

Directions

  1. 1
    Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
  2. 2
    Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
  3. 3
    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.
  4. 4
    Heat the peanut oil in the wok until smoking.
  5. 5
    Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
  6. 6
    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.
  7. 7
    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).
  8. 8
    Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
  9. 9
    Serve with steamed rice.

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