Hong Kong
This is proper classic fishermen people dish. Shirley's favourite dish and a family tradition. First taught by her sister at the age of eight, and since then, everytime there was crab...she would make this dish! Back in Hong Kong, this was eaten almost on a weekly basis but this is only a rare treat in the UK.
If anyone marries into this family, this dish is a must to master as it will please the whole family and wil ensure that all the rice is eaten as well!
To make this dish, it is essential that you have:
They can be kept alive by giving them a damp, salt environment using newspaper or cloth. The bigger crabs are better, but you have to make do with what you have, here in the UK.
To prepare them, place the crabs in some water to help them execrete and make them nicer to eat.
Next, the crabs should be throughly scrubbed to get rid of all dirt and sand....
This is the horrible part....chop the crabs into half, down the middle and then into pieces. Discard the shell and keep the legs and claw.
Don't throw away the inside of the crab.
Mix with minced meat, egg, salted egg and marinate with soy sauce, white pepper, salt, sugar and cornflour. Stir to mix well.
Arrange the crab pieces on a metal dish, that is large enough to fit inside a steamer. Pour the egg, crab and meat mixture over the shell pieces.
Place in a steamer and steam on full power for about half an hour to 45 minutes.
Chop up some fresh coriander to garnish!
Make sure that you serve with plenty of rice and eat with your bestest of friends and family!
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