This recipe is best with
Recipe Ingredient
- 1.5 kg flower crabs
- Combine
- 2 tbsp corn flour
- 1/2 tsp pepper
- Enough oil for deep-frying
- 4 tbsp butter or margarine
- 3 stalks curry leaves
- 2 stalks lemongrass, smashed
- Ground ingredients (A)
- 4 shallots
- 2 cloves garlic
- 2cm ginger
- 2 tbsp chilli paste (chilli boh)
- Sauce ingredients (combine)
- 7 tbsp tomato sauce
- 5 tbsp chilli sauce
- 2 tbsp Premium oyster sauce
- 3 tbsp lime juice
- 1-2 tbsp sugar or to taste
- 4-5 tbsp water
Instructions
- Cut crabs into halves. Remove and crack the pincers. Sprinkle corn flour and pepper mixture over the crab pieces.
- Heat enough oil in a wok and deepfry crab for 2 minutes until fragrant.
- Dish out and drain oil. Heat butter in a wok, and when it starts to melt, add in curry leaves, lemongrass and ground ingredients.
- Fry for a few minutes until fragrant. Put in combined sauce ingredients and crabs. Stir-fry until crabs are evenly coated with the sauce. Close the wok with a cover and cook for 2-3 minutes until crabs are fully cooked and the gravy is thick.
