Chinese
Chinese - Jiangsu Su Cuisine
Steamed Crab Suzhou
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 4 live hairy crabs (about 200g each)
- • 4 slices ginger
- • 2 spring onions
- • 2 tbsp Shaoxing wine
- • 60ml black rice vinegar
- • 30g fresh ginger, finely shredded
- • 1 tsp sugar
Preparation Steps
1
Phase 1
Scrub the crabs and tie them securely with kitchen twine.
2
Phase 2
Set them belly-up on ginger and spring onions with the wine, and steam over high heat for 15 minutes.
3
Phase 3
Mix the black vinegar with shredded ginger and sugar.
4
Phase 4
Let the crabs sit 2 minutes, then untie and present on a platter.
5
Phase 5
Open at the table with the ginger-vinegar dip alongside.