Beer / Chilli / Ginger / Lemongrass / Savoury / Seafood / Shellfish

Spicy Asahi and Ginger Poached Crab

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!

Serves 2-4

 

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