Cantonese crab with ginger and spring onion
http://www.timesonline.co.uk/tol/life_and_style/fo [2008-7-14]
Tag : spring onions
Ingredients
Serves 4
Prep: 20 min
Cook: 10 min
4 garlic cloves, preferably new season
50g piece of fresh ginger
1 small red chilli (bird's eye)
125g spring onions
50g bunch coriander
2 cooked crabs, approx 1.5kg each
2 tbsp groundnut oil
3 tbsp Kikkoman soy sauce
2 tbsp Shaoxing rice wine or dry sherry or white wine
250ml chicken stock (a cube is fine)
Method
Peel and finely slice the garlic in rounds. Peel the ginger andslice it into thin matchsticks. Trim and halve the chilli, sliceinto batons and then into tiny dice. Trim the spring onions, cut inhalf and slice on the slant, including all the green unlessobviously tough. Chop the coriander. Twist the claws and legs offthe main body of the crab. Crack the shell of claws and legslightly without crushing the crabmeat but sufficiently to accessthe meat. Remove the body from the shell (see left for moredetails). Use a cleaver or heavy chef's knife to cut the body into4 pieces. Heat a wok over a high heat. Add the oil, swirl it roundthe wok and when it is very hot and slightly smoking, toss in thegarlic, ginger, chilli and spring onions and stir-fry for 20seconds. Add the brown crabmeat, soy sauce, rice wine, sherry orwhite wine and chicken stock. Stir thoroughly, letting everythingbubble together, and then add the crab pieces and coriander.Stir-fry over a high heat for about five minutes, letting all thepieces become coated in garlic, ginger, spring onion and thesoy/brown meat/stock sauce. Turn onto a large, warmed platter andserve with finger bowls and paper napkins.
Ingredients
Serves 4
Prep: 20 min
Cook: 10 min
4 garlic cloves, preferably new season
50g piece of fresh ginger
1 small red chilli (bird's eye)
125g spring onions
50g bunch coriander
2 cooked crabs, approx 1.5kg each
2 tbsp groundnut oil
3 tbsp Kikkoman soy sauce
2 tbsp Shaoxing rice wine or dry sherry or white wine
250ml chicken stock (a cube is fine)
Method
Peel and finely slice the garlic in rounds. Peel the ginger andslice it into thin matchsticks. Trim and halve the chilli, sliceinto batons and then into tiny dice. Trim the spring onions, cut inhalf and slice on the slant, including all the green unlessobviously tough. Chop the coriander. Twist the claws and legs offthe main body of the crab. Crack the shell of claws and legslightly without crushing the crabmeat but sufficiently to accessthe meat. Remove the body from the shell (see left for moredetails). Use a cleaver or heavy chef's knife to cut the body into4 pieces. Heat a wok over a high heat. Add the oil, swirl it roundthe wok and when it is very hot and slightly smoking, toss in thegarlic, ginger, chilli and spring onions and stir-fry for 20seconds. Add the brown crabmeat, soy sauce, rice wine, sherry orwhite wine and chicken stock. Stir thoroughly, letting everythingbubble together, and then add the crab pieces and coriander.Stir-fry over a high heat for about five minutes, letting all thepieces become coated in garlic, ginger, spring onion and thesoy/brown meat/stock sauce. Turn onto a large, warmed platter andserve with finger bowls and paper napkins.
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