Steamed crab with light wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crab claws |
| 2 | Stalks peeled lemon grass -- | |
| Finely chopped | ||
| OR | ||
| Grated peel of 1 lemon | ||
| 1 | slice | Peeled fresh ginger root -- |
| Finely chopped | ||
| 4 | tablespoons | Rice wine, dry sherry, or |
| Dry white wine | ||
| 1 | tablespoon | Nuoc Mam sauce |
| OR | ||
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Sesame seed oil |
| 1 | tablespoon | Lemon grass -- finely |
| Chopped | ||
| ½ | tablespoon | Green onions -- finely |
| Chopped | ||
Directions
SAUCE
*(Cua Hap Voi Nuoc Xot Co Ruou).
1. Break open the crab claws by placing a newspaper on top and tapping with the back of a cleaver or a steak mallet. Carefully extract the flesh and discard any shell and cartilage. Place in a bowl and flake with a fork. 2. Add the lemon grass and ginger. Mix well, conver, and steam for about 15 minutes. 3. Mix together the sauce ingredients and serve separately.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
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