Crab with ginger and spring onions
Crab with Ginger and Spring Onions
- 1 Crab (cooked)
- Indian Corn Flour and Water (mixed)
- 4 Spring Onions (finely chopped)
- 1 Red Chilli (Lal Mirch)
- 2 cloves of Garlic (Lehsan)
- 1" piece Ginger Root (Adrak) (finely chopped)
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely
chopped) - 2 tbsp. Sugar
- 1 tbsp. Soy Sauce
- 1 tsp. Thai Fish Sauce (Nam Pla)
- Juice of 1 Lime (Nimbu)
- 1 pint (570 ml) Water
- Heat the water in a saucepan and cook the garlic, ginger, sugar, soy
sauce and thai fish sauce over high heat for 5 minutes. - Add the lime juice, the chilli. To thicken the sauce, mix a spoonful of
the indian corn flour and water together to form a thin paste and add slowly
to the sauce until it thickens. - To add colour and flavour to the sauce, add the spring onions and
coriander at the last minute. - Take the white meat out of the crab’s claws and mix with the rest of the
soft meat. Once the crab has been dressed, pour the sauce over the meat and
bake in a hot oven for 10 minutes until golden.
Ethnic Group: American
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment