Steamed Chinese Mitten Crabs (大闸蟹)
Ingredients Needed:
CRAB
- 1-2 Shanghai hairy crabs per person (female or male)
- Perilla Leaves
- 1 wedge of ginger
VINEGAR SAUCE
- approximately 1/4 cup Chinese black rice dark vinegar
- approximately 1 tablespoon Brown sugar
- approximately 1 teaspoon minced ginger
Cooking Instructions:
Step 1: Scrub the bound crabs with brush and water. Do not untie the straws!!!!
Step 2: Put some water in a wok and bring to a boil, meanwhile, lay some dried perilla leaves and slices of ginger(flat) on the steamer, followed by laying the hairy crabs on top of the steamer BELLY SIDE UP (The reason for belly side up is that most of the meat is on the top of crab and this will be closest to the heat).
Step 3: Put in the steamer once water starts boiling, steam the crabs at high heat. Crab weighs less than about 200g cook for about 15 minutes. Crab weighs over 200g cook for approximately 18-20 minutes.
Step 4: Allow the crabs to rest for 10 minutes in the steamer just so they are cool enough to handle.
Step 5: Prepare vinger sauce: For each person combine a few tablespoons of Chinese black vinegar, brown sugar and minced ginger in a little bowl for dipping.
