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2 stalks Lemon grass, peeled and finely chopped
1 slice Fresh root ginger, peeled and finely chopped
Sauce
60 ml Rice wine, dry sherry or dry white wine
15 ml Nuoc Mam sauce
15 ml Sesame seed oil
1 tablespoon Lemon grass, finely chopped
1/2 tablespoon Spring onions, finely chopped
Ingredients : Serves 4-5
700 g Crab claws2 stalks Lemon grass, peeled and finely chopped
1 slice Fresh root ginger, peeled and finely chopped
Sauce
60 ml Rice wine, dry sherry or dry white wine
15 ml Nuoc Mam sauce
15 ml Sesame seed oil
1 tablespoon Lemon grass, finely chopped
1/2 tablespoon Spring onions, finely chopped
Preparation:
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Break open the crab claws by placing a newspaper on top and tapping with the back of a cleaver or a steak mallet.
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Carefully extract the flesh and discard any shell and cartilage.
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Place in a bowl and flake with a fork.
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Add the lemon grass and ginger. Mix well, cover and steam for about 15 minutes.
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Mix together the sauce ingredients and serve separately.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 41