Crab poached in beer with lemongrass and chilli

Crab poached in beer with lemongrass and chilli

Cua hấp bia, xẚ ot

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

We first discovered this dish in the popular coastal town of Nha Trang. The simple combination of seafood, aromatics and beer makes for a wonderfully relaxed meal for a hot day on the beach.

Ingredients

Quantity Ingredient
2 blue swimmer or sand crabs
250ml beer
2 long red chillies, cut into thin rings
2 lemongrass stems, chopped, white part only
4 kaffir lime leaves, cut into very thin strips
Lime and chilli dipping salt, to serve

Method

  1. Prepare the crabs by removing the top shell, then rinse to remove the gills. Cut each crab into four pieces with a cleaver.
  2. Pour the beer into a large saucepan and add the chilli and lemongrass. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  3. Add the crab and simmer for 4-5 minutes. When the shells are a deep red colour, remove the crab pieces, using a slotted spoon, and place on a platter.`
  4. Add the lime leaves to the liquid, then pour this over the crab pieces. Serve with the dipping salt.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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