Entertaining

Black pepper blue swimmer crab

Name: Black pepper blue swimmer crab
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 3 x 250g raw blue swimmer crabs, cleaned; 1 tbs sunflower oil; 6 garlic cloves, finely chopped; 5cm piece ginger, sliced; 1 tsp whole black peppercorns, crushed; 2 tsp brown sugar; 1 tbs fish sauce; Juice of 1 lemon; 2 eggs, lightly beaten; Coriander leaves and fried Asian shallots, to serve

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Mike Eggert shows us how it's done when it comes to easy Sunday entertaining. This black pepper blue swimmer crab recipe will have you transported to the streets of Asia in no time.

3 x 250g raw blue swimmer crabs, cleaned
1 tbs sunflower oil
6 garlic cloves, finely chopped
5cm piece ginger, sliced
1 tsp whole black peppercorns, crushed
2 tsp brown sugar
1 tbs fish sauce
Juice of 1 lemon
2 eggs, lightly beaten
Coriander leaves and fried Asian shallots, to serve

Method

1.

Using a large sharp knife, cut the crabs in half. Using heel of knife, lightly crack claws.
2.

Place 1/2 cup (125ml) water in a wok or saucepan with a lid and bring to the boil.
3.

Add crab, then cover and steam for 3 minutes until just cooked.
4.

Transfer crab and cooking liquid to a deep tray.
5.

Wipe wok clean and return to medium-low heat.
6.

Add oil, garlic, ginger and peppercorns, and cook for 1-2 minutes until softened.
7.

Add sugar and cook for 30 seconds or until slightly caramelised, then add fish sauce, lemon juice and crab cooking liquid.
8.

Remove from heat and stir for 2-3 minutes until slightly cooled.
9.

Add crab, return wok to medium-low heat and cook, stirring constantly, for 1-2 minutes until warmed through (don’t let sauce come to the boil or eggs will scramble).
10.

Scatter with coriander and fried shallots to serve.