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Crab steamed in beer

This simple Vietnamese-styled roasted Crab recipe adds a delicious hoppy flavour by adding beer into the mix.

By Lisa Featherby
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Crab steamed in beer


  • 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)


  • 1
    Preheat oven to 170C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes).
  • 2
    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.