Skip to main content

Chilli Crab

chilli-crab

Ingredients:
* 1 live mud crab, or 1 king crab or 4 small sand crabs or blue crabs
* 3 tbsp vegetable oil
* 1 clove crushed garlic
* 3 dried red chilies – soaked, drained and chopped
* 2 tbsp chili sauce
* 4 tbsp tomato sauce
* 1 cup hot water or chicken stock
* 1 tbsp cold water
* ½ tsp salt
* 1 tsp sugar
* 1 tsp corn starch
* 4 spring onions – chopped
* 1 egg white

Methods:
01. Drown crabs in cold water – one or two hours
02. Remove the shell from the body and clear away fronds
03. Remove claws and crack
04. Leave legs attached to body
05. Cut body in half
06. Cut each half into thirds
07. Fry crab pieces in hot wok – 3 to 4 minutes
08. Set crab aside
09. Drain all but 1 tbsp of oil from the wok and reheat
10. Stir in garlic, chilies, sauces, stock or hot water, salt and sugar
11. Stir corn starch into cold water until smooth
12. Slowly whisk corn starch mixture into wok and bring to boil.
13. Return the crab to the wok
14. Add spring onions and toss until crab is cooked
15. Stir in egg white until sauce thickens
16. Serve immediately with coconut rice or jasmine rice.
Labels:

Comments

Post a Comment

Popular posts from this blog

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...
Post a Comment
Read more

Kuih Kosui

Ingredients： 100g palm sugar, roughly chopped 100ml water 60g white sugar 5 tbs rice flour 2 tbs topioca flour 1/2 tsp alkali water 50g grated young coconut 1/4 tsp salt Methods: 01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids. 02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain. 03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat. 04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups. 05. Season the grated coconut with salt. Set aside. 06. Allow cakes to cool completely. Pla...
Post a Comment
Read more

Stewed Sweet and Sour Vinegar Trotter

Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain. 02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil. 03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.
Post a Comment
Read more