Food news

SERVES 4

Cornwall Life - - INSIDE -

Jack Stein

In­gre­di­ents

2kg boiled brown crab

4 ta­ble­spoons ground­nut or sun­flower oil

4 gar­lic cloves, finely chopped

2.5cm fresh root gin­ger, finely chopped 3 medium-hot, red, Dutch chill­ies, finely chopped 4 ta­ble­spoons tomato ketchup

2 ta­ble­spoons dark soy sauce

1 tea­spoon Mar­mite

2 spring onions, cut into 5cm pieces and finely shred­ded length­ways a hand­ful of chopped co­rian­der

Method

Put the crab on its back on the chop­ping board, so that the claws and softer body section face up­wards, then sim­ply twist off the main claws, leav­ing the legs at­tached to the body. Now put your thumbs against the hard shell, close to the crab’s tail, and push and prise the body section out and away from the shell. The legs should still be at­tached to the body. Re­move the small stom­ach sac sit­u­ated just be­hind the crab’s mouth and pull away the feather-like gills (‘dead man’s fin­gers’) which are at­tached along the edges of the cen­tre part; dis­card th­ese.

Us­ing a tea­spoon, scoop out the brown meat from in­side the shell; re­serve.

Chop the body into quar­ters and then cut the main claws in half at the joint. Crack the shells of each piece with a ham­mer or the blunt edge of a large knife.

Heat the oil, gar­lic, gin­ger and chilli in a wok for one minute to re­lease their aro­mas.

Turn up the heat and fry off the brown crab meat, then add the ketchup, soy sauce, Mar­mite and 150ml wa­ter. Th­ese all add savoury and sweet notes to the fin­ished dish. Now add the re­main­ing crab in its shell and stir-fry the crab for two min­utes. Re­move from the heat and fin­ish with spring onions and chopped co­rian­der. Serve im­me­di­ately with lots of fin­ger bowls and nap­kins, as this is a messy dish.

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