| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Condiment, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Live Dungeness crab |
| 1/2 |
c |
Chopped fresh ginger |
| 1/2 |
c |
Mild vinegar |
| 1/3 |
c |
Light soy sauce |
| 1/3 |
c |
Sugar, or to taste |
INSTRUCTIONS
Now that it's crab season, try this Eastern Chinese dipping sauce,
loaded with fresh ginger and vinegar.
Put the live crab in a steamer over rapidly boiling water; cover and
steam for 15 minutes.
Meanwhile, mix the remaining ingredients thoroughly until the sugar
dissolves.
Divide sauce among 2 to 4 dip bowls, depending on the number of
diners. Serve with the steamed crab.
NOTE: Chopped fresh coriander may be added, if desired.
By Bruce Cost, San Francisco Chronicle, 11/16/88.
Posted by Stephen Ceideberg; November 2 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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