Ginger and Black Pepper Crab.
Sweet and decadent blue swimmer crab, stir fried, in a delicious Asian flavouring and spiced with plenty of chillies, black pepper, ginger and garlic. A dark, sultry and extremely flavourful meal achieved in 25 minutes. Instead of rice, I am serving this very Southeast Asian dish with North African inspired couscous. Another happy cross cultural contamination. Spicy crab contrasts so well with the sweet vegetable couscous. It's finger lickin' good.
For the crab.
In a pestle and mortar, put in
-2tbsp black peppercorns,
-5 cloves garlic.
Pound well to combine.
Leave aside.
The vegetables.
4cm sliced ginger.
2 red chopped chillies.
The sauce.
In a bowl, put in,
-1tbsp oyster sauce.
-2tbsp soy sauce.
-2tbsp dark soy sauce.
-1tbsp Shaoxing rice wine.
-2tsp sesame oil.
-1tbsp water.
-1tsp caster sugar.
-1tsp cornflour.
Mix well to combine.
In a wok, with a tablespoon of vegetable oil, fry
-ginger,
-garlic and pepper mixture,
Cook, for 20 seconds or so, add
-1kg blue swimmer crab pieces,
-5tbsp water.
Cover with foil.
Cook, stirring occasionally until the crab is almost cooked through, add
-the chillies.
Cook, stirring for a minute or so, add
-the sauce
Stir well to coat the crab in the sauce.
Stir through chopped coriander.
For the Couscous.
In a frying pan, with 2 tablespoons of olive oil, fry
-2 cloves chopped garlic,
-2 sliced onions,
-2 sliced carrots,
-1 sliced pepper,
-salt/pepper,
-1tbsp balsamic vinegar.
Cook, stirring occasionally until the vegetables are cooked to you liking.
Leave aside.
In a heatproof bowl, put in,
-200g couscous, add
-1/2tsp paprika,
-1/2tsp cayenne pepper,
-pinch of saffron,
-300ml hot water,
Cover and leave to stand for 10 minutes.
Rake with a fork.
Stir through cooked vegetables, add
-2tbsp chopped coriander,
-1tbsp chopped mint.
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