Steamed Fresh Crab in Curry Sauce
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4 Servings
1.00 lg Whole fresh crab
6.00 Slices ginger root
2.00 tb Dry sherry
3.00 Spring onions or Chinese
Parsley
MMMMM---------------------------SAUCE--------------------------------
0.50 Bell pepper, diced
1.00 ts Curry powder
0.25 ts Salt
0.50 ts Sugar
1.00 c Stock
1.00 ts Ginger, minced
1.00 Clove garlic, minced
2.00 tb Peanut oil
Cornstarch paste
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 1/4" 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.
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