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Tuesday, June 7, 2011

Curried Dungeness Crab with Ginger and Scallions.




      










Ingredients
  1. Two Dungeness crabs (at least 1 per person)
  2. 6 or 7 spring onions, cut into 3-inch (7.5 cm.) lengths
  3. A length of ginger root about 3 inches (7.5 cm.) long, peeled and sliced into thin strips
  4. 1 to 2 tablespoons (15-30 ml.) of curry powder (1 tablespoon for 2 crabs, 2 for more)
  5. 3 cloves of garlic finely chopped.
  6. 3 tablespoons (45 ml.) of oil



Method of preparation

Prepare each crab by breaking off its abdominal flap. Clean all the innards and rinse each crab half in the sink and set it in a colander.
In a wok, heat the oil over high heat.
Add garlic, ginger root and cook for a few seconds until aromatic. Add the curry powder and 1 cup (240 ml.) of hot water.
Add the crab, toss to completely coat the crab with the curried liquid, then cover the wok. After about 10 minutes, toss again and add more hot water if it has boiled away and cover for another 10 minutes.
Add the scallions, stir until they’re slightly wilted and then plate the crabs and pour the wok juices over them.
Enjoy with steamed white rice.


If you’re preparing more than 2 crabs, you’ll need to cook them in batches of four halves or they’ll never fit into your wok. Just increase the ginger, garlic, and curry powder proportionately, and divide for the number of batches.



Note: This is a messy meal, best enjoyed with really, really, really good friends and lots and lots and lots of napkins.



Happy Eating ..


[ This recipe and methodology is found on www.While thanking the original publisher I am not holding any copy right on this.] 

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