Oriental Steamed Crabs

6-8 green sand crabs

50gr fresh ginger, peeled and sliced thinly

1/3 cup oyster sauce

1/3 cup chicken marinade

1 can beer

A slurp olive oil

1 tbsp. corn flour

6 spring onions, sliced on angle

• Clean crabs, remove back, de-knuckle legs and claws, and remove ‘dead man’s fingers’ (gills).

• Lightly wash out and drain upside down on absorbent towel.

• In a heavy base saucepan with lid, heat oil medium to hot, add crabs upside down, replace lid and cook for 1 minute.

• In a separate pan, heat ginger in a touch of oil on medium heat.

• Add oyster and chicken sauce, ‘coral’ from crab shell and corn flour.

• Turn crab over, add beer, replace lid and semi-simmer for 1 minute.

• Then add the ginger mix, toss crabs, add spring onion and replace lid for another minute.

• Serve in white bowls with finger bowls.