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How to make Steamed crab with ginger

Yield = 8
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 4 (about 400g each) uncooked blue swimmer crabs
  • 2 lemongrass stems, pale section only, thinly sliced
  • 1/4 teaspoon white sugar
  • 2 tablespoons light soy sauce
  • 8cm piece fresh ginger, peeled, cut into matchsticks
  • 2 green shallots, ends trimmed, thinly sliced
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons fresh coriander leaves, to garnish

Method

  • Step 1 To segment the crabs, lift the flap under the body with your thumb. Pull off the top part of the shell with one hand while holding the body firmly with the other. Discard the top shell. Remove and discard the spongy white gills on either side of the body. Use a sharp knife to cut each body in half, then in half again. Use a nutcracker to crack the claws.
  • Step 2 Add enough water to a wok to reach a depth of 5cm. Bring to the boil over medium-high heat. Place a bamboo steamer over simmering water (make sure steamer base doesn't touch water).
  • Step 3 Meanwhile, place lemon grass on a heatproof plate. Place crab on the lemon grass. Sprinkle with sugar and drizzle with soy sauce. Sprinkle over half the ginger.
  • Step 4 Place the plate in the steamer and cook, covered, for 3-5 minutes or until crab is just cooked through (the meat will be white rather than transparent when cooked). Sprinkle with green shallot and remaining ginger, and cook for a further 2 minutes or until green shallot wilts. Remove from heat.
  • Step 5 Transfer the crab to serving bowls. Sprinkle with pepper and garnish with coriander leaves. Serve immediately.