Surrounded by the Andaman Sea, Thailand is infamous for fabulous seafood. Here’s a classic dish often served on islands like Koh Samui and Phuket. Juicy crab claws are steamed in an aromatic blend of pungent garlic, refreshing Thai Beer and an assortment of fresh herbs. While the preparations are easy and quick, the results are so phenomenal that people will think you spent all day in the kitchen. Always cook more than you think is necessary as people will not be able to resist this delicacy. Also be prepared for messy eating!
2 pounds crab cluster or claws
1/2 stick butter
16 garlic cloves smashed and roughly minced
1 large shallot, finely minced
3 tablespoons lemongrass finely minced
2 cups Thai beer
Juice of 1/2 lime
1 1/2 teaspoons salt
1/2 cup cilantro roughly chopped
1/2 cup kafir lime leaves
Rinse the crab claws and set aside.
In a large wok or pot, melt the butter on high heat. Sauté the garlic, shallot and lemongrass in the butter for about 1 to 2 minutes until fragrant. Add the crabs and toss gently.
Add the beer, lime juice and salt. Stir until thoroughly combined. Turn the heat down to medium; add the cilantro and lime leaves, tossing briefly to mix in. Cover the wok and steam for 20 minutes. After the first 10 minutes, make sure to give the crabs another toss so that any crabs originally on the top now have a chance to be on the bottom. Remove from heat and serve very warm.