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Receta Steamed Fresh Crab In Curry Sauce
by Global Cookbook

Steamed Fresh Crab In Curry Sauce
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Ingredientes

  • 1 lrg Whole fresh crab
  • 6 slc ginger root
  • 2 Tbsp. Dry sherry
  • 3 x Spring onions or possibly Chinese
  •     Parsley
  • 1/2 x Bell pepper, diced
  • 1 tsp Curry pwdr
  • 1/4 tsp Salt
  • 1/2 tsp Sugar
  • 1 c. Stock
  • 1 tsp Ginger, chopped
  • 1 x Clove garlic, chopped
  • 2 Tbsp. Peanut oil
  •     Cornstarch paste

Direcciones

  1. Make Sauce: Heat oil in medium-warm saucepan. Saute/fry chopped garlic till fragrant. Add in curry pwdr. Stir over medium heat for about 1 minute - avoid burning pwdr. Add in stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add in bell pepper, that has been coarsely diced into 1/4" squares; stir in sufficient thin cornstarch paste to make a light sauce.
  2. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving.
  3. Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pcs. Carefully crack claws, keeping them intact.
  4. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections.
  5. Bring water in steamer to rolling boil. Steam crab for about 15-20 min, depending on size. Meanwhile, reheat curry sauce (or possibly keep warm in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve.