Mud Crab with Ginger and Spring Onion

Ingredients

• 4-5 medium mud crabs
• 1 bunch spring onion (about 50 g)
• 5 stems lemongrass
• 4 cloves garlic
• 30 g fresh ginger
• 2 small chili peppers
• 1/2 tsp Sichuan peppercorn
• 1 small onion (about 50 g)
• 70 g Shaoxing Chinese wine
• 50 g pressed tamarind
• 1 can coconut milk (250 ml)
• 500 ml vegetable stock
• 50 ml canola oil
• Salt
• Green coriander for garnish

Steps

1. Soak pressed tamarind in vegetable stock for 30 minutes, heating it to dissolve the tamarind if necessary.
2. Clean crabs and cut them in half. Set aside.
3. Heat a wok over medium heat, add oil, and stir-fry chopped garlic, ginger, chili, spring onion, onion, and lemongrass for 5-7 minutes.
4. Add wine to the vegetables and allow it to evaporate.
5. Add crabs to the wok and mix well with the vegetables.
6. Combine vegetable stock with tamarind and coconut milk, heat without boiling, and strain.
7. Pour the tamarind mixture into the wok with crabs, cover with a lid, and reduce heat to below medium.
8. Cook the crabs for about 10 minutes, then stir and cook for another 5 minutes. Turn off the heat and let sit covered for another 10 minutes.
9. Serve garnished with freshly chopped coriander.