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Beer-Poached Soft Shell Crabs
Ingredients
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Garnish: Celery leaves
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250 gm - Soft shell crabs
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50 gm - Leeks
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20 gm - Lemon grass
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50 gm - Fennel roots
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330 ml - Light beer
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20 ml - Soya sauce
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100 gm - Cherry compote
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50 gm - Chopped onions
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100 gm - Asparagus
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20 gm - Butter
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1 Lime
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Salt and pepper to taste
Directions
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Clean the shells
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Make poaching liquor with beer, sliced leeks, sliced fennel, lemon juice and lemon grass.
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Poach the crabs in the liquor for five minutes on a light flame.
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Melt butter and saute chopped onions, add cherry compote, and finish to cook with dark soya sauce.
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Serve poached crabs with the cherry blaze on a bed of steamed asparagus.
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