Grab some crabs, beer and a newspaper.
Are you ready to kick back for a casual but impressive meal? This dish of crabs cooked in beer has its origins in Southeast Asia but it easily slips into Australian cuisine when you use some local, vibrantly fresh blue swimmer crustaceans and a Victorian brewed, gluten-free pale ale.
Spread the dining table with thick layers of yesterday’s newspaper, grab a roll of kitchen paper for sticky fingers and roll up your sleeves in preparation for a gloriously messy feast.
Have an icy six-pack of that beer at the ready and get cracking.
Caren
CRABS IN BEER
For 2 serves
2 blue swimmer crabs, cleaned, quartered and cracked
(Your friendly fishmonger may do this for you.)
375 ml g-f beer *
2 green chillies, deseeded and sliced
2 large kaffir lime leaves, central ribs removed and very finely shredded
¼ teaspoon coarsely cracked black pepper
2 limes, quartered
1 tablespoon coriander leaves
Pour the beer into a large wide saucepan or wok. Add the chilies, half the shredded kaffir lime leaves and pepper. Bring it to the boil and then simmer for 5 minutes.
Add the crabs and cook for about 5 minutes, lifting and turning them every minute, until the shells are red and the flesh is just turning white. Don’t overcook.
Tip it all onto a warm serving dish and garnish with the remaining kaffir lime leaves, the coriander and the lime quarters. Serve with rice for a more substantial meal.
* I used O’Brien Pale Ale from Rebellion Brewing. The owner is coeliac and makes a range of g-f beers.