Shanghai crabs
Instructions
Rinse the crabs under running water.
Cut the spring onions into small pieces, place on the belly of shellfish along with sprigs of coriander and tie with kitchen Twine.
If you buy the crabs alive before they perform the operation described time for one minute in a pot with boiling water.
Cook steamed crabs resting them in the basket, in which you put the green tea, for 15-20 minutes.
Serve whole crabs.
Each opens by itself the carapace and the claws to taste the delicious flesh.
Accompanied only with a shellfish sauce prepared by mixing in a bowl the soy sauce, lemon juice, grated ginger, cayenne pepper and sugar.
---ADVICE.
The Chinese consider freshwater crabs, a real delicacy, both for the delicious taste and for their rarity: it is only available for shellfish a short time of year, during the fall, and increasingly difficult to find the main markets, where their price is constantly increasing.
In Europe these crabs are virtually unknown and may be replaced, for the execution of the recipe, with those available on our markets.
The quantities indicated in the recipe for an appetizer; If you wish to serve the shellfish as a main dish 4-5 minutes apiece.
Ingredients and dosing for 4 persons
- 8 chinese crabs
- 8 spring onions
- 8 sprigs of cilantro
- Salt
- 50 g of chinese green tea
- For seasoning:
- 12 cl of light soy sauce
- 1/2 lemon (juice)
- 30 g of grated fresh ginger
- 1 pinch of cayenne pepper
- 1 teaspoon of sugar