Expert Chefs
Most Rated Recipes
» Vietnamese
3 tablespoons Oil
1 tablespoon Chopped garlic
1 tablespoon Freshly ground black pepper
1/2 teaspoon Salt
1/2 teaspoon Sugar
3 Spring onions (scallions), thinly sliced
125 ml (1/2 cup) Water or chicken stock
Ingredients : Serves 4 - 6
6 to 7 (1 1/2 kg) Live crabs, plunged in boiling water to stun them3 tablespoons Oil
1 tablespoon Chopped garlic
1 tablespoon Freshly ground black pepper
1/2 teaspoon Salt
1/2 teaspoon Sugar
3 Spring onions (scallions), thinly sliced
125 ml (1/2 cup) Water or chicken stock
Preparation:
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To clean the crabs. lift up the shell and scoop out the yellow roe. Set aside.
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Cut off the tip of each leg, but leave the claws and legs attached.
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With a sharp cleaver, chop the crabs in half lengthways.
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Heat the oil in a wok over high heat and stir-fry the garlic and pepper until fragrant, about 2 minutes before adding the salt, sugar and spring onions and stir-fry another 2 minutes.
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Sprinkle in half of the water and stir before covering the wok.
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Cook another 8 or 10 minutes until the crab legs turn red.
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Add the rest of the water and stir-fry another 5 minutes more.
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Remove from the heat and serve.
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Date Added: 2009-03-16 Views : 88