Kan jang geh jang (Live crab in soy sauce)

 

  10 live crabs (4-5 inches, or smaller ones, thin shelled)

  4 cups of soy sauce

  1 cup water

  1 cup of sugar

  10 cloves garlic

  3-4 red chilies

  2 pieces ginger

Wash crabs. Open up, wash shell part and body in a running water briefly.
Drain well.

Put crabs in a air tight bottle.
Mix soy sauce and sugar. Pour on top of crabs.
Add garlic, ginger and chilies.
Store in a refrigerator for at least 3 days.

After 3-4 days, take out crabs and strain the liquid.
Keep the ginger, chillies and garlic.

Put the soy liquid in a pot.
Bring to a boil, reduce heat and keep it for about 4-5 minutes.
Be careful not to boil over. Let cool.

Pour it back to a jar. Add crabs, ginger, chillies and garlic.
Store in a refrigerator for 4-5 days. Serve with rice.

mush01c.gif  cool tip !
Ge jang tastes better when crab has the roe.
Generally, it's good to have a crab in a month contains the letter of "R".

When you wash the crab, Don't throw away any of intestines.
You can sniff out the end of legs and mouth.