Saturday, March 22, 2014

Steam blue crabs with wine

I usually go to the market very early about 6.30 am.  I used to be the first customer of my usual fishmonger(Ah Tiong).  I will be at his stall before he could arrange  and display all his seafood on the stall.  Early birds catch the worms.  This morning I was able to catch 3 very fresh blue crabs and a big barramundi (2.3kg, the only one among those smaller barramundi which were farmed at the sea). According to Ah Tiong, his brother(a fisherman) caught this only barramundi and some of the blue crabs.  I was lucky then to choose the best before the others shoppers arrive.
 The fish was chopped into a few slices.  I will steam the head and keep the rest in the freezer.
 For these crabs , I am going to steam for lunch with my son.
Peel the shells and discard the guts, wash the crabs and rinse well, remove claws and use knife back to smash the hard parts of the legs, set aside and drain.

The ingredients for steaming the crabs are,

4 egg whites,
1/2 tsp sugar,
3 tbs cooking wine,
1/3 cup of water,
some spring onions, chopped,
1 red chili ,sliced,
1 tsp sesame oil,
a few slices of ginger,
salt to taste.

Place the ginger slices on the plate and arrange the crabs on top of the ginger.  Put in a boiling water pot or wok and steam for 7 minutes.
While steaming, I prepare the sauce for second half of the steaming.  Oh no, forgot to take the photo of the egg white mixture.  Here, I have to explain the steps to make the egg white sauce.  Separate the egg yokes from the egg whites.  Pour in the water, cooking and add in the sugar into the egg whites and mix well, set aside.
After steaming for 7 minutes, remove from the pot and pour the steam crab sauce in to the egg white sauce.  Mix well.
Next, pour the well mixed sauce into the steamed crab and steam for another 6 minutes.  This is to make sure that the egg whites are not over steam .
After 6 minutes, mmmm the smell of the wine and the egg whites so white and soft.  Sprinkle the sesame oil and spring onion, chili and serve hot.
The aromatic and fragrant smell of the sesame oil and the wine was so attractive when place on the table.
Very delicious, the crabs are fresh and very meaty too.  Yummy  yum

No comments:

Post a Comment