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
Steamed Crabs with Liquor
Ingredients
[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
- Heat wok with sesame oil to saute ginger and garlic. Dish out into a bowl to cool a little.
- Add in egg, brandy and salt. Mix well and add in the chopped coriander and spring onion [keep some for garnishing].
- 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.
- 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
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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