Steamed Chinese mitten crab with Chinkiang black vinegar and ginger

Ingredients

• 4 pieces live Chinese mitten crab (Shanghai hairy crab)
• 60 g fresh ginger
• 6 tbsp Chinkiang black rice vinegar (Zhenjiang)
• 2 tsp brown cane sugar
• 2 tbsp Shaoxing cooking wine

Method

1. Gently brush the shell, belly and leg joints of the live Chinese mitten crabs under a trickle of cold water using a small soft brush, making absolutely sure to leave the strings tied so you do not get pinched and to prevent the limbs from falling off.
2. Peel the fresh ginger with the edge of a spoon. Slice one part into even strips for steaming, then finely dice the remainder for the sauce.
3. Fill the bottom of your steamer with water, then bring to a rolling boil over high heat.
4. Place the live Chinese mitten crabs in the steamer basket, making sure to position them on their backs with their bellies facing up to prevent the precious liquid roe and juices from leaking out during cooking.
5. Place the fresh ginger slices on the belly of each crab, then drizzle Shaoxing cooking wine directly over the bellies to dissipate any overly strong odors.
6. Place the basket over the boiling water, cover tightly with a lid and steam continuously for fifteen to eighteen minutes, until the shells take on a very bright scarlet orange hue and the juices have set.
7. During cooking, prepare the dipping sauce: pour the Chinkiang black rice vinegar into individual small bowls and add the brown cane sugar. Stir with a spoon until the sugar crystals are completely dissolved, then stir in the finely diced fresh ginger.
8. Carefully remove the crabs from the steamer basket. Using kitchen scissors, cut and remove the strings, then discard the cooked ginger slices from the bellies.
9. Arrange the hot crabs on a preheated serving platter and serve immediately with the small bowls of ginger black vinegar for dipping the meat and roe.

Nutrition

Per serving

Energy

102.8 kcal

Protein

10.11 g

Carbohydrate

6.5 g

Fat

1.76 g

Fibre

0.81 g

Calcium

46.43 mg

Iron

1.04 mg

Magnesium

30.14 mg