Shanghai Crabs

Preparation:

Preparation: Rinse the crabs under running water. Cut the spring onions into chunks, place them on the belly of the shellfish together with the coriander sprigs and tie them with kitchen string. If you buy the crabs still alive, before carrying out the operation described, dip them for a minute in a pot of boiling water. Cook the steamed crabs by placing them in the special basket, in which you have put the green tea, for 15-20 minutes. Serve the crabs whole. Everyone will open the carapace and the claws by themselves to taste the delicious pulp. Accompany the crustaceans only with a sauce prepared by mixing the soy sauce, lemon juice, grated ginger, cayenne pepper and sugar in a bowl. --- ADVICE. The Chinese consider freshwater crabs a real delicacy, both for their delicious taste and for their rarity: in fact, they are crustaceans available only for a short period of the year, during the autumn, and increasingly difficult to find even on the main markets, where their price is constantly increasing. In Europe these crabs are practically unknown and can be replaced, for the execution of the proposed recipe, with those available on our markets. The quantities indicated in the recipe are for an appetizer; if you wish to serve shellfish as a main course, calculate 4-5 per person.