Archive for the ‘Crab’ Category

* Thai Curry Crabs

Posted on January 17th, 2015 by Linda. Filed under Cooking Method, Course, Crab, Cuisine, Entree, Fish sauce, Stir Fry, Thai.



OMG, this is too good.  We made this in Thai class at Cavallo today.  With a sauce made from coconut milk, evaporated milk, eggs, oil and crab roe, it has to be nothing but velvety good to make up for the calories!

Chef’s tip:  The sauce is like making a bearnaise or hollandaise.  When you add the eggs in, it is crucial that you temper the eggs first by adding the hot liquid to the eggs, before whisking the tempered eggs back into the pot.  Once eggs are added, do not overcook or the egg will scramble.

2 cups coconut milk
½ cup evaporated milk
1 Tablespoon Maggi seasoning, or Braggs liquid amino
2 Tablespoons fish sauce
2 Tablespoons cup palm sugar

2 Tablespoons cornstarch mixed with 3 Tablespoons cold water

2 Dungeness crabs (2 ½ lbs each) – uncooked, cut into 6 pieces each

1/4 cup rice bran oil
5 cloves garlic, lightly smashed
1 small yellow onion, cut into thin strips
1 cup Chinese celery, cut into 2 inches sprigs
2 Fresno chili, seeded, cut into thin strips
1 Tablespoon turmeric powder
2 Tablespoons Madras curry powder
1 cup green onions, sliced into 2 inches strips

3 eggs, beaten
½ cup red chili oil

Cilantro for garnish

Preparing mise-en-place

Mix sauce ingredients together.  Set aside. Mix cornstarch with water; set aside.  Cut vegetables and place on baking sheet mise en place.   In a separate bowl, beat egg with red oil; set aside.

Preparing the crab
Ask your fishmonger to kill,  clean and cut the into 6 the crab, but you must cook it within 2-3 hours of killing. Pat dry shellfish. Include the crab roe.

Heat oil in wok.  Fry shellfish including crab roe till bright vermillion red and fragrant.  Remove crabs from wok.  Do not wash wok!   Using same wok, brown garlic with remaining oil till fragrant; about 1 minute.  Add onions, celery and fresno fry till slightly softened.  Add curry powder and turmeric powder and fry till fragrant.  Add the sauce ingredient mixture from your mise set,  then bring to a boil. When boiling, add cornstarch mixture and stir to thicken.  Taste for seasoning.

Ladle a few tablespoons of the hot sauce into the eggs-oil mixture, while whisking.  When eggs are tempered, then slowly add the eggs back into the sauce, while whisking till it thickens.  Add back the crab. Mix well.  Sauce should envelope the crab.   Cover to steam for 2 minutes under low heat.   Do not let the egg scramble.  Add in the green onions.  Toss.  Serve immediately with garnish of cilantro.

Serves: 6

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* Black Pepper Prawns

Posted on October 29th, 2008 by Linda. Filed under Black Pepper, Crab, Cuisine, Entree, Malaysian, Shrimp, Singaporean.

There are two must-try dishes when you are in Singapore.  One is the Chili Crab, the other is the Black Pepper Prawns, which is sometimes cooked with crabs, too.  You read the recipe right, yes, it does require half a cup of black pepper.

Chef’s tip:  You will need to cook the prawns in its shell to get the full flavor for this dish.  To devein the prawn, use a sharp knife and split through the back of the prawn to remove the black vein.


½ cup whole black peppercorns, ground till a sandy finish, but not fine

2 Tablespoons canola oil
2 lbs jumbo shrimps, skin-on, tails-on, heads-on preferably, too

1 stick butter
20 cloves garlic, peeled and chopped
3 inch ginger, peeled, sliced thin
4 Tablespoons oyster sauce
1 Tablespoon dark soy sauce
1 Tablespoon light soy sauce
¾ cup water
Coriander leaves to garnish

1.    In a small skillet, toast the black pepper for a minute till fragrant.  Remove.  Set aside.
Preparing the dish
2.    In a large wok, heat 2 Tablespoons canola oil.  When hot, add prawns and fry till prawns turn bright red.   They need not be cooked through. Turn down heat and remove prawns from the wok.
3.    Reheat a wok on medium high.  Add butter.   When butter begins to bubble, add the minced garlic and sliced ginger.  Fry till fragrant, about 3 minutes.
4.    Add in the oyster sauce, soy sauces and water.  Bring to a boil.
5.    When it comes to a boil, add in the black pepper, stir to mix.  Add in the prawns and toss to mix.  Cover and steam 2 minutes.

Serves: 8

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* Crabmeat And Chives Potstickers

Posted on September 7th, 2008 by Linda. Filed under Appetizer, Cantonese, Chinese, Chives, Crab, Dim Sum, Sichuanese, Water Chestnuts.

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley.

The aromatic dipping sauce (adapted from Fuchsia Dunlop’s “Land of Plenty”) is a full flavored sauce that stirs up all your tastebuds – sweet, sour, salty, hot and the numbing, tingling and buzzing feel of Sichuan peppercorns.

Chef’s tip: It is important that the seams are tighly sealed so that the steam is trapped to cook the filling. In addition, when you pour the water into the pan, drizzle in a little at a time and never soak the dumplings. We want steamed dumplings, not boiled!

Aromatic Soy Sauce:
1 inch ginger, crushed
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
Cheese cloth with kitchen twine
1 cinnamon stick
½ cup dark soy sauce
½ cup brown sugar
1 cup water

Dipping Sauce:
6 Tablespoons sweet, aromatic soy sauce
2 Tablespoons soy sauce
1 Tablespoon chili oil
1 Tablespoon Sichuan peppercorn oil
1 Tablespoon Chinkiang vinegar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon ginger juice
2 Tablespoons cold water

1 lb fresh crabmeat (from 1 large  2½ pound cooked Dungeness crab)
1 egg white
4 Tablespoons chives, chopped finely
2 Tablespoons cilantro leaves and stems, minced
2 Tablespoons carrot, grated
2 Tablespoons water chestnut, chopped finely
1 Tablespoon ginger, grated
1 Tablespoon rice wine vinegar
3 Tablespoons sesame seeds, toasted
½ teaspoon kosher salt

30 wonton wrappers, preferably square
1 Tablespoon cornstarch for dusting
½ cup water for brushing
2 Tablespoons peanut oil
Black sesame seeds, toasted

Preparing the sauce
1.    To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine. Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes.  Remove all spices.  The sauce can be kept for 6 months in a glass jar without refrigeration.
2.    To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together.  Set aside.
Preparing the dumplings
3.    Pick over the crabmeat to remove any bits of shells.  Mix all filling ingredients (crabmeat, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, sesame seeds, salt)  together.
4.    On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp).  Mound about 1 Tablespoon of the filling in the center of each wrapper. If using square wonton skins, gather four corners of each wrapper and seal into a point.  If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal. Make sure seams are well-sealed and place on a tray dusted with cornstarch.
Frying the dumplings
5.    In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot.  Place pot stickers leaving ½ inch space between them.  Fry until undersides are lightly golden, about 1 min.
6.    Slowly drizzle ¼ cup water down the side of pan.  Water should barely cover the pan, and not soak the dumplings.  Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.  Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent.  Add more water if skin is not translucent and repeat the process
7.    Sprinkle dumplings with black sesame seeds and serve with dipping sauce

Serves: 6

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