The thought of traffic mayhem and hundreds of shoppers in a buying frenzy did not deter me from going to Sydney Fish Market on Christmas Eve. Yes, the length I go to for fresh seafood. Hundreds of Sydneysiders were thinking the same too as this was one of the busiest day at Sydney Fish Market. I stayed away from the market’s carpark by parking far away. I was very surprised that there wasn’t much traffic going into the fish market at 9.30am. There were lots of people already inside. I took Amy along and I was pushing her on a stroller. It was definitely not very stroller friendly on this extremely busy day and I kept running over people’s feet. Talk about feet, I had flip flops on which was not a very good idea at the fish market. I came home with these two live mud crabs and a fish.
Our first ever (and one only) cooking class we went to was making chilli crabs at the Seafood School at Sydney Fish Market. Since then making crabs has become our favourite dish to cook for the family holiday feast. Dave and I always feel guilty about preparing live seafood and we prefer not to do it. I gave dad the honour to prepare the mud crabs. For our Christmas lunch Dave served a very fragrant and mouth-watering ginger and spring onion mud crabs.
At the Seafood school we were also taught ginger and spring onion crabs, but we thought we try a different recipe, adapted from Rasa Malaysia.
2 medium mud crabs
2 tablespoons of minced ginger
4 stalks spring onions (cut into 2-inch length)
4 cloves garlic, chopped
4 tablespoons cornflour
2 tablespoons cooking oil
oil for deep frying
1 tablespoon chopped coriander leaves
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
1/4 teaspoon fish sauce
1 teaspoon sugar
3/4 cup water
1/2 tablespoon cornflour
Mix the sauce in the bowl. It should taste slightly sweet. Adjust according to taste.
Clean the crab and cut into segments. Crack crabs claws.
Coat the cut parts of the crabs with cornflour.
Heat up a wok and add about 2 cups of cooking oil. When the oil is heated, deep fry the crab pieces. As soon as they turn red, remove from oil, strain the excess oil and set aside.
Heat up a clean wok, add 2 tablespoon of cooking oil. Add ginger and garlic and fry until fragrant. Then add the crabs and stir few times and then add the sauce.
Add the spring onions and give it a stir a couple of times until the crabs are well coated with the sauce. Taste and adjust seasoning.
Dish up and garnish with coriander.