Steamed Fresh Crab In Curry Sauce Recipe




Steamed Fresh Crab In Curry Sauce Ingredients

1 large whole fresh crab
6 slices ginger root
2 tbsp dry sherry
3 spring onions or chinese
1 parsley

SAUCE

1/2 bell pepper, diced
1 tsp curry powder
1/4 tsp salt
1/2 tsp sugar
1 cup stock
1 tsp ginger, minced
1 clove garlic, minced
2 tbsp peanut oil
1 cornstarch paste

A Recipe for
Steamed Fresh Crab In Curry Sauce

 

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Those who forget the pasta are condemned to reheat it.

Author Unknown



Steamed Fresh Crab In Curry Sauce

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Steamed Fresh Crab In Curry Sauce Directions

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.

Serves: 4

 

 

 

 

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Steamed Fresh Crab In Curry Sauce Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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