September 15, 2012

Ginger Crab

I made this for dinner the other day:

Cua Xao Gung (Ginger Crab)
2kg spanner crab, 10g ginger, 50g butter, 4 cloves garlic (smashed), 3 parts vinegar, 4 parts sugar, 5 parts soy sauce, 5 parts water.

If it's too salty, add more water to taste.
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3 comments:

  1. Helen (Grab Your Fork)September 17, 2012 at 2:07 AM

    Yum. Our family always orders double servings of noodles with our mud crab to soak up all that extra sauce!

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  2. Simon LeongOctober 22, 2012 at 11:51 PM

    yummo. i love the taste of crab but find it all too fiddly to eat though

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    Replies
    1. Kimberley (cleanspoon)October 26, 2012 at 2:13 PM

      Oh gosh I know what you mean! Smashing the shell is too much work when you're hungry.

      Delete

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