Sauced Crab
Korean-style steamed crab with drizzled sauce, an elegant blend of yellow and white, with fragrant aroma and tender, fresh meat.
Ingredients
River Crab (live)
2 (about 500g)
Scallion
15g
Ginger
10g
Vinegar
50g
Garlic
5g
Soy Sauce
75g
Sichuan Peppercorn
3g
Fine Salt
3g
Sugar
15g
MSG
2g
Sesame Oil
5g
Instructions
1
Steam the Crab
Wash the 2 large crabs thoroughly, tie them firmly with string, place them on a plate belly-up, add a small amount of Sichuan peppercorn, scallion, and ginger, then steam in a steamer over high heat for about 1 hour. Remove, untie the string, peel off the navel and top shell, extract the crab legs, and cut off the tips of the claws.
2
Cut into Pieces
Then make a diagonal cut from the middle of the crab body toward each side at the halfway point, dividing it into 3 large pieces. Cut each piece lengthwise into 4 smaller pieces. Repeat the same cutting method for the other crab.
3
Plate
When plating, arrange the crab legs in the middle with the larger legs in front and the smaller legs behind. Place the crab pieces on top of the smaller legs and on both sides, then add the crab roe.
4
Prepare the Sauce
Peel and wash the scallion, ginger, and garlic, then mince all of them finely and place into a porcelain bowl (original text incomplete).
