zondag 19 oktober 2014

Wok tossed Crab claws
 The claws used are from the North Sea Crab's
(commonly known as the edible crab or brown crab) 
 First make a sauce:

Add 8 cm ginger
3 lemon grass stalks

1 bulb of garlic
150/200 ml of soysauce
a spoon maggi seasoning
2 spoons of sugar
2 to 3 red chili's
A splash of rice wine
optional some ve-tsin
(Add all in a blender and mix to a smooth paste)

600/700 Gram of Crab Claws
Boil the claws for about 8 minutes in boiling salted water
After boiling drain them and flush with cold water
Carefully ' crack ' the 3 segments of the claw 
but dont shatter the shell completely!
 Bring a wok to heat and add 1 onion and about 3 stalks of green onion (fingerlength)
Add the sauce and stir
Add the claws and toss.
Optional add some cilantro roughly chopped, and serve.

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