Steamed Fresh Crab In Curry Sauce Recipe - Cooking Index
1 | Fresh crab | |
6 | Ginger root | |
2 tablespoons | 30ml | Dry sherry |
3 | Spring onions or Chinese | |
Parsley | ||
Sauce | ||
1/2 | Bell pepper - diced | |
1 teaspoon | 5ml | Curry powder |
1/4 teaspoon | 1.3ml | Salt |
1/2 teaspoon | 2.5ml | Sugar |
1 cup | 237ml | Stock |
1 teaspoon | 5ml | Ginger - minced |
1 | Garlic - minced | |
2 tablespoons | 30ml | Peanut oil |
Cornstarch paste |
Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough 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 and 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 pieces. 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 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot 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.
Source:
Cooking Light, Jan/Feb 1995, page 74
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