Crab with Ginger and Soy Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarusc
Bring a pan of water, large enough to hold the 4 crabs with plenty of room, to the boil. Season the water with the salt, peppercorns, bay leaves and lemon. Add the crabs–upside down so the claws...
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Cooking tools:
- Stockpot
- Stove
- Colander
- Mixing bowl
Ingredients
- 2 spring onions, finely chopped
- 8 spring onions
- 6 whole peppercorns
- 2 bay leaves
- ½ lemon
- 6 tablespoons rice wine vinegar
- 2 tablespoons dark soy sauce
- 5 tablespoons finely chopped fresh ginger
- 1 teaspoon finely chopped garlic
- 2 teaspoons sugar
- 1 tablespoon salt
- 4 live cock crabs, weighing about 750 g/1½ lb each
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