Bag Crab and Coriander Chili Vinaigrette

Ingredients

• 4 bag crab
• 1 piece ginger (about 3 cm)
• 2 cloves garlic
• 1 chili pepper
• 1 stalk lemongrass
• 4 tbsp light soy sauce
• 2 red chili peppers
• 2 cloves garlic
• 4 tbsp sesame oil
• 2 tbsp freshly chopped coriander
• 1 lemon (juice)

Instructions

1. 1.

   Add about 4 l water to a large pot. Slice the ginger into rounds. Peel and slice the garlic. Wash and halve the chili pepper. Wash the lemongrass and flatten it. Add all prepared ingredients with the soy sauce to the water and bring to a boil. Let bubble for about 5 minutes, then reduce heat and add the bag crab to the simmering water and cook for 15-20 minutes.

2. 2.

   Remove from the pot, break apart, and gently crack using a small hammer or lobster tweezers.

3. 3.

   Wash the chili peppers, halve, clean, and chop. Peel and finely chop the garlic, then sauté briefly with the chili in hot oil. Add the crab and coriander, finish with lemon juice, and serve.