Ingredients /nutrition
- 550 g coral crabs, rinsed and cut into pieces
- 2 tbsp cornstarch
- vegetable oil for deep frying
- 1 finely chopped red chili
- 7 finely chopped bird's eye chilies
- 45 g finely chopped fresh ginger
- 2 pips finely chopped garlic
- 1 tsp soy bean paste
- 550 ml chicken stock
- 1/2 tsp sugar
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tbsp tomato ketchup
- 1 tbsp chili ketchup
- 1 tsp cooking wine
Methods / instructions
- Mix crabs with cornstarch and deep fry in oil for 2 1/2 minutes.
- Remove from heat and drain on kitchen paper towel. Set aside.
- Remain 2 1/2 tbsp oil and stir fry red chili, bird’s eye chilies, ginger and garlic until aromatic.
- Ass in soy bean paste and chicken stock.
- Return crabs into mixture and bring to boil.
- Add in remaining ingredients and simmer gently for 6 minutes.
- Serve hot.
Servings: 4
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