Mud crab w/ ginger, spring onion + sesame

Name: Mud crab w/ ginger, spring onion + sesame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4–8 depending on other food served
Ingredients: 4 tablespoons potato starch; 250 ml (8½ fl oz/1 cup) chicken stock (or shellfish or vegetable stock); 2 large red chillies, thinly sliced; 2 x 1.5 kg (3 lb 5 oz) live mud crabs, cleaned; pinch of salt flakes; 3 tablespoons shaoxing rice wine or dry sherry; 10 spring onions (scallions), trimmed and thinly sliced; 100 g (3½ oz) ginger, peeled and thinly sliced; 3 tablespoons sesame oil; 1 garlic clove, finely grated on a microplane; 400 ml (13½ fl oz) vegetable oil; 2 tablespoons toasted sesame seeds

Preparation info

Serves
4–8
depending on other food served

Difficulty
Easy
Ready in
30 min

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

OMG this dish is Ah-mazing - a real luxury. It’s not a traditional Chrissy Day main, but I’d choose this over turkey every time.

Ingredients

2 x 1.5 kg (3 lb 5 oz) live mud crabs, cleaned
4

Fish course
Pescatarian
December
Winter

Method

To prepare the crabs humanely, put them in the freezer for at least 35 minutes to make sure they are no longer alive. Remove the crabs from the freezer. Lift the abdominal flap underneath, pull it to remove and discard. Hold the bottom end of the large top shell and pull it away. Pull off and discard the gills and use your fingers to scoop out and discard any internal bi