Crab from Hitra/Frøya
Crab is a long-standing culinary tradition in Norway, and many would say that the very best crab comes from the Trøndelag region. This is an Asian-inspired version that Michelin-starred chef Christopher Davidsen learned while he was in Singapore.
Approach
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1
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2
Heat butter and oil in a frying pan. Add chili, ginger, garlic, and all the spices. Stir well. Add brown sugar, a bit more butter, vinegar, honey, oyster sauce, and soy sauce, and simmer/reduce for about 5 minutes.
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3
Gently crack the whole crab claws under a kitchen towel, and carefully toss them in the pepper sauce. Sauté for 3–4 minutes. Squeeze over lime juice and finish with a small sprinkle of cilantro before serving.
Ingredients
- 1 kg Boiled brown crab claws from Hitra/Frøya
- 1 stk Red chili
- 2 stk Garlic cloves
- 50 g Ginger
- 1 stk Cilantro
- 50 g Butter
- 2 ss Rapeseed oil
- 1 ss Coarsely ground black pepper
- 1 ts Coarsely ground Sichuan pepper
- 1 ts Coarsely ground coriander
- 50 g Brown sugar
- 50 g Honey
- 1 stk Lime
- 1 dl Soy sauce
- 3 ss Oyster sauce (can be omitted)
- 50 g Kecap manis/Sweet soy sauce (can be omitted)
