Crab steamed in beer

AT A GLANCE

  • Serves 4 people

  • 1 tsp shrimp paste
  • 2 tbsp vegetable oil
  • 6 golden shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1½ tbsp light palm sugar, crushed
  • 330 ml light lager, such as Singha
  • 4 blue swimmer crabs (250gm each), top shell removed, gills discarded, rinsed under cold running water
  • 2 long red chillies, cut into julienne
  • 2 spring onions, cut into julienne
  • To serve: Vietnamese mint, bean sprouts, lime wedges and fish sauce
  • To serve: steamed jasmine rice (optional)
01   Preheat oven to 170C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes).
02   Heat oil in a wok over high heat, add shallot and garlic and stir occasionally until caramelised (3-5 minutes). Add shrimp paste and palm sugar, stir until caramelised (1-2 minutes), add beer and crab, cover and stir occasionally until just cooked through (5-7 minutes). Add chilli, spring onion, mint and bean sprouts and toss to combine. Season to taste with fish sauce and lime juice and serve hot with rice.

Topics:

SPRING, LUNCH, SEAFOOD, CHILLIES, BEER, GARLIC, CRABS, SHALLOTS, ASIAN

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR AND LISA FEATHERBY

FEATURED IN

Oct 2012

Oct 2012

View Full Site