Recipe: Crabs in Black Bean Sauce with Basic Boiled Rice

CRABS IN BLACK BEAN SAUCE
Servings: 4

1.5 to 2kg whole, raw crabs
4 tbsp peanut oil
1 or 2 cloves garlic, crushed
4 spring onions inc. tops
1 tsp cornflour
tinned salted black beans
1 tsp salt
2 tbsp sugar
1 tsp soya sauce
4 tbsp vinegar
4 tbsp chicken stock
1 tbsp dry sherry

Gently remove the top shell (carapace) and flap of the washed crabs and discard the insides. Chop the remainder of each body into four pieces and de-vein. Remove the claws and crack them so the sauce can penetrate to the flesh.

Heat oil in large pan or wok and fry the garlic and the body quarters until the shells are bright red - about 4 minutes. Turn frequently.

Add the chopped spring onions and cook for a further two minutes.

Rinse black beans in a strainer under running water, then drain and mash them.

Blend cornflour, salt, and sugar smoothly with beans, soya sauce, vinegar, stock, and sherry. Pour the mixture over the crabs and simmer for a further 5 minutes before serving.

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BASIC BOILED RICE

1 large pot boiling water
1/2 lemon (juice only)
1 teaspoon salt
2 cups raw rice
4 tablespoons butter

Add lemon juice and salt to boiling water. When it is boiling rapidly, toss in rice and boil uncovered over a hot fire 15 to 20 minutes or until done. The cooking time for rice varies. Test frequently.

When rice is cooked, pour off boiling water and leave pot under running cold water for 10 to 15 minutes. Strain. Leave rice in colander or strainer until it is to be used.

A few minutes before serving, spread rice over bottom of baking dish, dot lightly with butter, and warm in a moderate oven.

Press warm rice in a cup, leave it there a moment, then unmold on serving platter.