Homemade Crab Sauce
Live crabs are dismantled, their roe reserved, and the meat pounded with generous salt in a mortar, producing a pungent fermented seafood paste treasured along coastal regions.
Instructions
- 1
2 jins of live crabs
- 2
4 liang of salt, a mortar for pounding garlic, and the inner pot of a rice cooker. (A ceramic jar is best).
- 3
4 liang of salt, a mortar for pounding garlic, and the inner pot of a rice cooker. (A ceramic jar is best).
- 4
Lift the crab shell, remove the gills and stomach, and take out the crab roe from the shell.
- 5
Discard the crab shell and crab navel.
- 6
The big claws have been cut off; this is the crab body prepared for making sauce.
- 7
This is the crab roe on the crab shell and the crab legs.
- 8
Crush the crab body using a mortar, with the ratio of crab to salt being 5:1.
- 9
Cover with a breathable lid and place in the sunlight to ferment. (It's best to cover with cheesecloth)
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Ingredients
Main Ingredients
- Crabto taste
Seasonings
- Saltto taste