• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2-3 large mud crabs
  • 1 tbsp sesame oil
  • 2 tbsp shredded ginger
  • 200ml Martel VSOP (Brandy)
  • 1 stalk coriander, chopped
  • 100ml water
  • Seasoning
  • ¼ tsp salt or to taste
  • 1 tbsp fish sauce
  • A dash of MSG
  • Dash of pepper


  1. Clean the crabs. Remove and crack the pincers and trim the legs. Cut the crabs into two.
  2. Splash a tablespoon of brandy over the crabs and sprinkle a little salt over. Leave aside to marinate for 15-20 minutes.
  3. Heat sesame oil in a wok and fry ginger until golden and fragrant. Pour in water, add seasoning then bring to the boil.
  4. Put in the crabs and bring to the boil again. Next, pour in wine and cover the wok.
  5. Steep the crabs in the liquor for 4-5 minutes.
  6. Dish out and add chopped coriander.
  7. Serve this soupy drunken crab dish immediately.

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