Ginger Vinegar Blanched River Crab
A Zhejiang-style dish of live river crab, steamed and cut into pieces, served with a ginger and vinegar dipping sauce. Vibrant in color and rich in flavor.
Ingredients
fresh river crab (cleaned, legs bound, steamed, cut into chunks)
200g
young ginger (peeled, minced)
15g
cilantro (cut into segments)
5g
soy sauce
1/2 tbsp
rice vinegar
1 tbsp
white sugar
1 tbsp
Instructions
1
Step 1
Rinse the live river crab thoroughly, tie the crab legs with string, place in a steamer and steam over high heat until cooked, set aside.
2
Step 2
Peel the young ginger and cut into fine pieces, set aside.
3
Step 3
In a small bowl, combine soy sauce, rice vinegar, white sugar and minced ginger to make a ginger vinegar sauce, set aside.
4
Step 4
Remove the tips of the crab legs and the tail from the steamed crab, cut into chunks, arrange neatly on a plate, pour the ginger vinegar sauce over the top, sprinkle with cilantro segments and serve.
