Ingredients
2kgs fresh crabs
2 tbsp oil
1 clove garlic, crushed
1 tsp sesame oil
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp ground white pepper
1 large onion, cut into wedges
1 ripe tomato, cut into wedges
1 finger-length red chilli, deseeded and sliced
1 cup beer
Method
1. Scrub and rinse the crabs thoroughly. Detach the claws from each crab. Lift off the carapace and discard. Scrape any roe and discard the gills. Rinse well.
2. Halve the crabs with a cleaver and crack the claws with a mallet.
3. Heat the oil in a wok over medium heat and stir-fry the garlic until golden brown and fragrant.
4. Increase the heat to high, add the crabs and stir-fry for about 5 minutes, seasoning with the sesame oil, oyster sauce, salt and pepper. Add the onion, tomato and chilli and mix well.
5. Reduce the heat to medium, add the beer, cover the wok and simmer for about 10 minutes until the crabs are cooked. Remove from heat.
*
To garnish, sprinkle over Crispy Fried Shallots and watercress.
From “The Asian Kitchen”; read our AGFG book review on this recipe compilation of fabulous recipes from every corner of Asia http://www.agfg.com.au/Blog/post/2011/05/17/Book-Review-The-Asian-Kitchen.aspx
Recipes endorsed by Cheong Liew http://www.agfg.com.au/guide/chef-profile/cheong-liew