Steamed Crab with Ginger

Crab with Ginger (Photo by suziedepingu/flickr)

Serves 2.


1 large mud crab or 2 smaller crabs
3 tablespoons peanut oil
1 teaspoon finely chopped garlic
2 tablespoons fine shreds of fresh ginger
2 tablespoons light soy sauce
2 tablespoons Chinese wine or dry sherry
3 tablespoons water
2 spring onions (scallions), finely sliced


Prepare crabs as described above. Cut in halves or quarters, leaving legs attached to body. Heat oil in a wok and on low heat fry the garlic and ginger for a minute. Add crab pieces and stir-fry for 3 or 4 minutes. Add all the liquid at once, cover wok with lid and allow to steam for 10 minutes or until the crabs are cooked and turn red. Scatter spring onions over and serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)