Posts Tagged ‘Chinese Cooking’

mud crab

Ingredients:

1.5 kilo mud crab

400 g egg noodes

A knob of ginger (cut into shards)

6 cloves of garlic (crushed and roughly chopped)

5 stems of shallots (cut lengthways)

salt

white pepper (2 teaspoons)

brown sugar (2 teaspoons)

1 cup chicken stock

Chinese rice wine

1 cup warm water

1 heaped teaspoon of corn flour

soy sauce

peanut oil

How to prepare the crab:

The easiest way is to ask your fish monger to slice the crab into quarters for you, which is what I do. This totally beats having to do this yourself.  Also ask them to crack the claws. This ensures that the heat seeps through the claws to even out the cooking time. You will need to cut the the legs (little legs of four) on each side in half. This will ensure everything cooks consistently.

Remove the deadman’s fingers/gills and digestive tract. Or you can leave the mustards, if you prefer.

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