Mudcrab with black bean and ginger
Pete Evans
Mudcrab with black bean and ginger
INGREDIENTS
4 mud crabs
2 tablespoons fermented black beans, rinsed and chopped
4 spring onions, thinly sliced
3 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
2 teaspoons palm sugar or white sugar
1 teaspoon sesame oil
4 tablespoons light soy sauce
2 tablespoons shao hsing or dry sherry
1/3 cup chicken stock or water
¼ cup vegetable oil
steamed rice, to serve
coriander leaves and lime wedges, to garnish
METHOD
Place the live crabs in a bucket filled with iced water or in the freezer until they fall asleep. Remove string around crabs and discard. Remove top shell from crab and discard, pull off gills and gently rinse away any excess muck. Cut crab in half lengthways and then cut again into three pieces on each side using a large knife. Crack claws with the back of a knife or nut cracker so they open slightly to allow sauce inside.
Mix the black beans, white part of spring onions, garlic, ginger, sugar, sesame oil, soy, shao hsing and chicken stock together.
Heat a wok with oil until smoking and add the mud crab pieces, cook until the shells start to turn red. Add sauce mixture and toss through, cover with a lid and cook for 8-10 minutes or until cooked through.
Serve on a platter with steamed rice and garnish with remaining spring onions, coriander and lime wedges.
NOTE: If wok is not big enough for four crabs, cook recipe in two batches.
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