潮州凍蟹 Chaozhou Style Steamed Crab (Served Cold)

21 Dec

 crab

IMG_20130118_171802

凍蟹是道很具代表性的潮州菜,以前沒有雪櫃的年代,潮汕一帶因為是沿海地區,當地人有吃不完的海鮮,所以他們非常智慧的想出一個保存海鮮方法,一律用水煮熟後放涼,與魚飯同出一轍,潮州凍蟹就是其表表者,因蟹肉放涼後多餘的水份揮發掉,肉質較結實及因有海水的鹹度來提味,所以肉味鮮甜,因此製作潮州凍蟹選用海蟹比較適合。

準備時間:  5 分鐘

烹調時間: 20-30 分鐘

材料:             

花蟹 1 隻或貴妃蟹  約 800g – 1kg     

大紅浙醋 2 湯匙           

蒜米 2  茶匙                   

做法:

  1. 活海蟹購回,須在蟹口用刀或筷子插入蟹的心臟,令它即時死去,這樣蒸時才不會甩爪。(也可採取放入冰水中,加凍至慢爪才蒸)。
  2. 燒滾水,將蟹背向下放於盛器內,大火隔水蒸 20-30 分鐘。
  3. 將蟹取出,吹涼及吊乾水份,食用時配以蒜米醋汁供食。

註:

  1. 選蟹必須新鮮,要按蟹的尾指,如腍身的即有可能是水蟹肉質會比較削,飽滿實肉才是好蟹 。
  2. 凍蟹最好採用比較大隻之花蟹,蒸蟹時間須視乎蟹之大小而定。
  3. 如天氣許可,凍蟹於室溫自然吹乾放涼是最好的,如放入雪櫃則可能會有雪味,將會影響蟹的食味。

  

preparation:  5 minutes

Cooking: 20-30 minutes

Ingredients:             

800 g -1 kg    Spanner Crab or pacific common crab

2 Tbsp  vinegar sauce ( 大紅浙醋 )

2 tsp  finely chopped,  garlic

Method:

  1. clean the crab, put it in ice cold water and the crab will lose consciousness before being steamed. 
  2. In a steamer, bring the water to a boil, put the crab up side down on steaming rack,  steam over high heat for 20-30 minutes. Remove crab from steamer and let it cool down.
  3. Cut the crab in pieces (4-6 ps.). For better presentation, arrange the crab in the plate and put back the shell and claws as shown in picture above, serve with finely chopped garlic and vinegar sauce.  

Note:

  1. It is better to let the crab cool down naturally rather then cool it down in a fridge.
  2. Cooking time may vary with size of the crab.
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2 Responses to “潮州凍蟹 Chaozhou Style Steamed Crab (Served Cold)”

  1. H&CL December 27, 2012 at 8:44 PM #

    Delicious dish yet easy to prepare. Can’t wait to try cooking it!

    • chefsdna January 1, 2013 at 12:36 PM #

      真係好易做又美味,快D試啦!

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