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Add a photoRaciónes: 4
Ingredientes
- 1 lrg Whole fresh crab
- 6 slc ginger root
- 2 Tbsp. Dry sherry
- 3 x Spring onions or possibly Chinese
- Â Â 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
- Â Â Cornstarch paste
Direcciones
- 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.
- As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 64 | 51% |
| Total Fat 7.28g | 9% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 704mg | 29% |
| Potassium 204mg | 6% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.73g | 1% |
| Protein 9.04g | 14% |
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