A little bit salty, a little bit sweet, a whole lot of finger-licking goodness. My recipe for Spicy Asahi and Ginger Poached Crab is a rough and ready, flavourful summertime dish made with fragrant lemongrass, ginger, chilli, and beer. Finger-lickingly good for lazy days on the beach and balmy summer evenings. So crack a beer, crack a crab and get messy. It’s worth it. Trust me.
For the crabs:
6 whole blue swimmer crabs, rinsed and cleaned
3 stalks of lemongrass, tender inner white-portion of stalk
3 bottles 330ml Asahi ‘Super Dry’ beer (any beer can be used)
½ cup water
¼ cup light soy sauce
1 tbsp lime juice
1 tbsp fish sauce
Fresh ginger, sliced into 6 thumb sized pieces
1 long red chilli, chopped
For the dressing:
2 tbsp lime juice
2 tbsp light soy sauce
1 tbsp mirin
1 tsp grated ginger
1 tsp sesame oil
½ tbsp coriander, chopped
In a large saucepan or wok, combine the water, beer, soy sauce, lime juice, ginger, chilli, fish sauce, and lemongrass stalks (which have been halved and pounded with the back of a knife). Bring to the boil and reduce to simmer for 2-3 minutes to let flavours infuse. Combine dressing ingredients in a bowl. Set aside.
Add the crabs to the pot and cover with lid. Cook the crabs for 8-10 minutes (depending on the size of the crab – an average sized crab will take approx. 8 minutes) or until the shells of the crab turn bright red-orange. Remove the crabs from the pot. Sprinkle with coriander and extra chilli and serve in a big bowl with the ginger, chilli and soy dressing. Finger-licking good!