Fresh live crab cooked with ginger and green onion makes a very tasty dish. You will enjoy sucking all the little pieces of meat and sauce from the shell. Serve with mung bean vermicelli to soak up all the delicious leftover sauce.
1 fresh crab (about 500g)
100g mung bean vermicelli
2 tablespoons vegetable oil
20g fresh ginger root
2 cloves garlic
2 tablespoons rice wine
200ml chicken stock
¼ teaspoon salt
a pinch of white pepper
¼ teaspoon sugar
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Clean the crab, but keep the top of the crab shell whole. Chop the crab body into several pieces, leaving legs attached.
Soak the bean vermicelli in warm water for 10 minutes. Drain.
Clean the ginger and slice it into thick pieces. Peel the garlic . Wash the shallots and cut them into 3 cm lengths. Keep the white and green bits separate.
Add vegetable oil to the wok and heat to medium-high. Add the ginger, garlic, and the white part of the shallots and stir fry for 30 seconds. Add crab, stir fry for 2 minutes until shell becomes orange-red.
Add rice wine and cook for 2 minutes – until the wine smell dissipates. Add 100 ml chicken stock, plus salt, pepper and sugar. Stir well. Cover wok. Cook for 3 minutes. Transfer the crab, along with half the sauce, into a large deep plate.
Add another 100 ml chicken stock into the sauce left in the wok. Add the vermicelli and stir well. Cook for 5 minutes, until the vermicelli becomes soft. Toss in the green part of the shallots. Place the vermicelli around the crab meat in the large plate. Serve hot.