Ginger Sauce for Steamed Crab
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1/3 c Sugar, or to taste
- 1/2 c Mild vinegar
- Coriander
- 1 Live Dungeness crab
- 1/3 c Light soy sauce
- Water
- 1/2 c Chopped fresh ginger
Contains
GlutenCrustaceansSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Now that it's crab season, try this Eastern Chinese dipping sauce, loaded with fresh ginger and vinegar.
- Put the live crab in a steamer over rapidly boiling water; cover and steam for 15 minutes.
- Meanwhile, mix the remaining ingredients thoroughly until the sugar dissolves.
- Divide sauce among 2 to 4 dip bowls, depending on the number of diners. Serve with the steamed crab.
- NOTE: Chopped fresh coriander may be added, if desired.
- By Bruce Cost, San Francisco Chronicle, 11/16/88.
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Mixing bowl
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Chef's knife
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Cutting board