Steamed ginger and soy crab

Ingredients

2 mud crabs
5 cm piece fresh ginger, finely grated
3 tbsp (50 ml) soy sauce
2 tsp sesame oil
rice wine, to taste

Place the crabs in the freezer until they go to sleep, approximately 15 to 20 minutes. This is the most humane method. Heat water in a good-sized wok and bring to the boil. Place a bamboo or metal steamer on top. Meanwhile, mix ginger, soy sauce, sesame oil and rice wine together in a small bowl. Remove the crabs from the freezer and crack the claws. Apply the mixture to the crab and allow it to soak in. Place the crab in the steamer for 15 to 20 minutes – longer if the crabs are large. Don’t pack the steamer too tightly or the crabs won’t cook thoroughly. Serve hot or cold and season with salt.

Recipe courtesy of Brian Harland

Facebook

✨ Make your Christmas a From Paddock to Plate Christmas ✨ The FP2P recipe book is not just any recipe book, it’s a story made for summer reading after your bellies are full from endless Christmas leftovers and the kids are onto their 2nd innings of backyard cricket. It’s filled with inspiring stories told by food providores themselves, as FP2P Founder & Director, Louise FitzRoy, travelled many miles around Australia to capture their passions for food, farming and cooking. If there is a special teacher in your life, why not gift them a From Paddock to Plate National Schools Program Christmas Gift Card, it’s truely the gift that keeps on giving! Their 2019 school year will be bursting with quality food & farming educational resources for their entire school, celebrating our Aussie farmers all year round. ———————————————————————- Find both FP2P gifts at http://www.frompaddocktoplate.com.au or email hello@frompaddocktoplate.com.au

15 hours ago

Twitter
  • No Tweets Available
Instagram