Recipe Ingredient
- 800g crayfish (udang mantis)
- 50g big onions, quartered
- 50g green capsicum, cubed
- 50g small cherry tomatoes, halved
- 25g young ginger, sliced thinly
- 25g dried chillies, soaked, seeds removed
- 1 stalk curry leaves
- 1 tsp chopped garlic
- 2 tbsp oil
- 1 tsp sesame oil
- 1 tbsp Shao Hsing Hua Tiao cooking wine
- Combine:
- 100g corn flour
- 2 tbsp rice flour
- Seasoning:
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp pepper
- 1/4 tsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp chicken stock granules
- 2 tbsp water or stock
Instructions
- Using kitchen scissors, cut along the shell edge of the crayfish on both sides, from head to tail. Then prise the top shell from the tail end and holding shell firmly, peel off top shell which should come off easily.
- Snip off the head and peel meat away from bottom shell. Wash, then place on paper kitchen towel. Dab dry with another sheet of absorbent paper towel. Coat with combined flours. Deep fry in hot oil until meat is cooked (one to two minutes). Leave aside.
- Heat oil and sesame oil in a wok. Stir-fry chopped garlic. When garlic is almost golden, add wine. Add dried chillies, curry leaves and ginger. Saute well.
- Stir in the rest of the ingredients and the seasoning. Mix well. Stir in the cooked crayfish. Dish out and serve immediately.
