Fresh steamed mud crab with eggwhite young ginger and Chinese rice wine

Описание: Fresh steamed mud crab with eggwhite young ginger and Chinese rice wine
Fresh steamed mud crab with eggwhite young ginger and Chinese rice wine recipe
How to make Fresh steamed mud crab with eggwhite young ginger and Chinese rice wine

Ingredients

4 live Darwin mud crabs
¼ cup julienned young ginger, plus extra to serve
2 tbsp Chinese rice wine
2 tsp soy sauce
4 eggwhites
coriander leaves, to serve
2 fresh red chillies, to serve
Chinese black vinegar, to serve


Preparation

To prepare the crab, you need to put them to “sleep” in order to kill them humanely. To do this, place them in an esky filled with iced water, or the freezer, for 1 hour. Remove crabs and place each one on its back. Using a cleaver or large knife, make one vertical incision into the centre of the crab.

Turn the crab over, then hold the flap and pull the top shell off the body. Rinse the shell. Remove and discard the spongy gills, then break the crab in half. Use the cleaver to cut off the large claws, then lightly pound the claws to break the shell, so the flavours of the sauce can penetrate the meat.

Cut the leg tips off the smaller legs, and cut the pieces in half again.

Divide the crab pieces between two large bamboo steamers and top with the julienned ginger.

Drizzle with the rice wine and soy sauce, then cover and steam for 10 minutes.

Pour the eggwhites (there’s no need to combine them) over the crab pieces. Cover and cook for another 5 minutes, or until the meat is opaque.

Garnish with coriander and fresh chilli. Combine the black vinegar and the extra julienned ginger, and serve on the side for dipping.