Steamed crab with light wine sauce

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Crab claws
2 Stalks peeled lemon grass --
Finely chopped
OR
Grated peel of 1 lemon
1 sl Peeled fresh ginger root --
Finely chopped

---------------------------SAUCE--------------------------------
4 tb Rice wine, dry sherry, or
Dry white wine
1 tb Nuoc Mam sauce
OR
1 tb Light soy sauce
1 tb Sesame seed oil
1 tb Lemon grass -- finely
Chopped
1/2 tb Green onions -- finely
Chopped

*(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