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Monday, February 27, 2012

Steamed Crabs with Liquor

My hubby brought home his catch of 4 crabs today.  As I have a recipe for steamed crabs in my 'to try' list of recipes, I just follow it.  The steamed crabs have a strong flavour of brandy and ginger garlic aroma.  Simple dish that goes well with steamed flavoured rice.
Steamed Crabs with Liquor
[serves 2-3]
4 mud crabs - medium size [cleaned and cut into half]
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp sesame oil
1 egg
1 stalk coriander and spring onion - chopped
2-3 tbsp brandy
a pinch of salt
  1. Heat wok with sesame oil to saute ginger and garlic.  Dish out into a bowl to cool a little.
  2. Add in egg, brandy and salt.  Mix well and add in the chopped coriander and spring onion [keep some for garnishing].
  3. Place crabs in a casserole dish [I used a bamboo steamer and lined it with foil].  Pour mixture over crabs.  Cover the crabs and steam over boiling water for 30 minutes or until crabs are cooked or changed colour.
  4. Serve with plain rice [I served the crabs with a steamed flavoured rice and zuchini relish].

Steamed Flavoured Rice

1 cup rice - washed and drain [I used Basmathi rice] or quantity enough for two
1 tsp sesame oil
2 cloves garlic - chopped
3 slices ginger
1 tsp each oyster sauce, light soy sauce, dark soy sauce and salt, pepper to taste
enough water to cook rice
  • Saute garlic and ginger in sesame oil until fragrant.  Add in the rice and all the seasoning.  Stir fry to mix well and dish out into a steaming tray.  Pour in enough water to cook rice.
  • Steam rice over boiling water for 25 minutes or until rice is cooked.  Off fire.  
  • I fluffed up the rice, transfer to a casserole dish lined with foil.  Fold up the foil and set aside for reheating when I steam the crabs [all can be prepared ahead of meal time - less preparation and cleaning].  Before serving, I steamed both the crabs and rice together.

Zuchini Relish

2 - 3 zuchini - cleaned and sliced
1 small red chilli - sliced [optional]
4 tbsp lime juice
2 - 3 tbsp sugar
1/2 tsp salt
  • Put sliced zuchini in icy cold water for 5 minutes.  Drain off water in a colander.  Transfer to a bowl.
  • Mix sugar and salt with lime juice, then pour over zuchini.  Mix well and cover.  Keep in fridge until serving time.


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Kimmy said...

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