Steamed Crab with Chinkiang Vinegar and Ginger

⏱ 30 mins 🍽 Serves 4 🌶 chinese 🏷 Side dish

This Chinese side dish or appetiser highlights the natural sweetness of crabmeat, perfectly complemented by a tangy dipping sauce. The sauce is made by warming Chinkiang and rice vinegars with brown sugar, then cooling it to serve with fresh ginger matchsticks. Whole crabs are brushed clean and steamed for 8 to 10 minutes until cooked through. Serve the warm crabs immediately with the prepared vinegar and ginger sauce for dipping. Optional Shaoxing wine can be served alongside.

Steamed Crab with Chinkiang Vinegar and Ginger

Ingredients

  • 1 (2-inch) knob of ginger, peeled and cut into thin matchsticks, divided
  • 2 ounces Chinkiang vinegar
  • 2 ounces rice vinegar
  • 2 teaspoons brown sugar
  • 4 small fresh or saltwater crabs
  • Shaoxing wine for drinking (optional)

Method

  1. Separate the ginger matchsticks into four equal portions and put each into a small bowl.
  2. Put the Chinkiang vinegar, rice vinegar, and brown sugar into a small saucepan. Heat gently, stirring now and then until the sugar has dissolved. Allow this mixture to cool. While it cools, bring 2 inches of water to a rolling boil in a large pot or wok. Once cooled, pour the vinegar sauce evenly into the four bowls containing the ginger.
  3. Scrub the crabs thoroughly under running water using a stiff brush. For a wok, arrange the cleaned crabs shell-side down in two stacked bamboo steamer baskets and cover with the lid. For a standard pot, place the crabs shell-side down in a regular steamer basket. Position the steamer over the boiling water, cover the pot if using one, and steam the crabs until fully cooked, 8 to 10 minutes.
  4. Present the steamed crabs while still warm, accompanied by the bowls of vinegar and ginger sauce for dipping.

Nutrition (per serving)

Sodium338000 mg

Recipe details

CategorySide dish
Cuisinechinese
AuthorFiona Reilly