Steamed Crab with Light Wine Sauce Recipe

(Cua Hap Voi Nuoc Xot Co Ruou)

Ingredients : Serves 4-5

700 g

2 stalks

1 slice

Sauce

60 ml

15 ml

1 tablespoon

1/2 tablespoon

Crab claws

Lemon grass, peeled and finely chopped

Fresh root ginger, peeled and finely chopped

Rice wine, dry sherry or dry white wine

Nuoc Mam sauce

Sesame seed oil

Lemon grass, finely chopped

Spring onions, finely chopped

Method :

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.
Add the lemon grass and ginger. Mix well, cover and steam for about 15 minutes.
Mix together the sauce ingredients and serve separately.