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Serves/Makes: 4

Ingredients:

• 1 1/2 pounds crabs claws
• 2 stalks lemon grass, peeled and finely chopped
• 1 slice fresh root ginger, peeled and finely chopped
• Light Wine Sauce (see below)

How to cook:

• Break open the crab claws by placing a newspaper on top and tapping with the back of a cleaver or a steak mallet. LI>Carefully extract the flesh and discard any shell and cartilage.
• Place in a bowl and flake with a fork.
• Add the lemon grass and ginger. Mix well, cover and steam for about 15 minutes.
• Serve the steamed crab claws with the Light Wine Sauce separately.

Light Wine Sauce Ingredients:

• 4 tablespoons rice wine, dry sherry or dry white wine
• 1 tablespoon nuoc mam sauce
• 1 tablespoon sesame seed oil
• 1 tablespoon lemon grass, finely chopped
• 1/2 tablespoon spring onions, finely chopped

Light Wine Sauce Preparation:

Mix together the sauce ingredients.

Notes:

Vietnamese name for the Steamed Crab with Light Wine Sauce recipe is Cua Hap Voi Nuoc Xot Co Ruou.
The Vietnamese Steamed Crab with Light Wine Sauce (Cua Hap Voi Nuoc Xot Co Ruou) is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Tip:

How to prepare crabs for cooking.

This recipe for Vietnamese Steamed Crab with Light Wine Sauce serves/makes: 4

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Main Ingredient: Crab
Preparation Method: Steamed
Cuisine: Vietnamese