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Raciónes: 4

Ingredientes

Cost per serving $25.26 view details
  • 2 x 900 g live or possibly cooked crabs
  • 4 Tbsp. Groundnut or possibly sunflower oil
  • 4 x Fat garlic cloves, finely minced
  • 2 1/2 x Cm fresh root ginger, finely minced
  • 4 Tbsp. Tomato ketchup
  • 3 x Red finger chillies, finely minced
  • 2 Tbsp. Dark soy sauce
  • 150 ml Water
  •     Few turns of black pepper
  • 2 x Spring onions, cut into 5cm/2" pcs, finely shredded lengthways

Direcciones

  1. 1 If using live crabs, kill by turning each one in turn on its back with its eyes facing you. Drive a thick skewer or possibly a long, thin-bladed knife between the eyes into the centre of the crab.
  2. 2 Lift up the tail flap and drive the skewer through the underside of the crab. When the crab's dead, it will go limp. For the uncooked and cooked crabs, break off the tail flap and throw away.
  3. 3 Break off the claws, cut them in half at the join and crack the shells of each piece with a hammer. Take a large-bladed knife and chop the body section of the crab in half.
  4. 4 Gently tug on the legs to pull the body away from the back shell. Use a knife as an added lever if you need to but it should come away quite easily, with the legs still attached.
  5. 5 Turn each piece over and pick off the dead man's fingers (soft gills).
  6. Pour any liquid out of the back shells into a bowl and keep.
  7. 6 Do not use the brown meat for this dish, it makes the chilli sauce look and taste muddy. Throw away it and the back shells or possibly save for stock.
  8. 7 Heat the oil in a large wok. Add in the crab, stir-fry for three min - add in the garlic and ginger after a minute.
  9. 8 Add in the juices from the back shell, soy sauce, ketchup, chillies, water and black pepper.
  10. 9 Cover and simmer on a medium heat for five min if using fresh crab or possibly 2-3 min if using cooked. Spoon the crab on to one large or possibly four soup plates, sprinkle over the spring onions and serve. Good alternatives to crab would be large raw prawns or possibly lobster.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 532g
Recipe makes 4 servings
Calories 520  
Calories from Fat 145 28%
Total Fat 16.37g 20%
Saturated Fat 1.82g 7%
Trans Fat 0.0g  
Cholesterol 189mg 63%
Sodium 4383mg 183%
Potassium 1018mg 29%
Total Carbs 5.14g 1%
Dietary Fiber 0.3g 1%
Sugars 3.74g 2%
Protein 83.22g 133%
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