Steamed fresh crab in curry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Whole fresh crab |
| 6 | Slices ginger root | |
| 2 | tablespoons | Dry sherry |
| ½ | Bell pepper, diced | |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | cup | Stock |
| 3 | Spring onions or Chinese | |
| Parsley | ||
| 1 | teaspoon | Ginger, minced |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Peanut oil |
| Cornstarch paste | ||
Directions
SAUCE
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 ¼" 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 & 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.