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Crab steamed in beer

You'll need

1 tsp shrimp paste 2 tbsp vegetable oil 6 golden shallots, finely chopped 4 garlic cloves, finely chopped 1½ tbsp light palm sugar, crushed 330 ml light lager, such as Singha 4 blue swimmer crabs (250gm each), top shell removed, gills discarded, rinsed under cold running water 2 long red chillies, cut into julienne 2 spring onions, cut into julienne To serve: Vietnamese mint, bean sprouts, lime wedges and fish sauce To serve: steamed jasmine rice (optional)


  • 01
  • Preheat oven to 170C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes).
  • 02
  • Heat oil in a wok over high heat, add shallot and garlic and stir occasionally until caramelised (3-5 minutes). Add shrimp paste and palm sugar, stir until caramelised (1-2 minutes), add beer and crab, cover and stir occasionally until just cooked through (5-7 minutes). Add chilli, spring onion, mint and bean sprouts and toss to combine. Season to taste with fish sauce and lime juice and serve hot with rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2012

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