• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 700g flower crabs
  • Enough oil for deep-frying
  • 5 bird´s eye chillies, coarsely chopped
  • 1/2 an onion, sliced
  • 10g leek, sliced
  • 2 stalks curry leaves
  • 2 stalks lemon grass, smashed
  • 2 kaffir lime leaves, finely shredded
  • 100ml water or fresh chicken stock
  • Sauce
  • 2 tbsp tom yam sauce
  • 1 tsp preserved soy beans (tau cheong), coarsely chopped
  • 1 tbsp Premium oyster sauce
  • 1-1 ½ tbsp sugar or to taste
  • 1/2 tsp chicken stock granules
  • 1/8 tsp pepper

Instructions

  1. Cut crabs into halves. Trim the legs, clean well and drain in a colander.
  2. Heat oil in a wok and fry crabs until just cooked. Remove and drain oil.
  3. Keep 2 tablespoons oil in the wok and stir-fry lemon grass, onion, leek, curry leaves and bird´s eye chillies until fragrant.
  4. Put in sauce ingredients and stir-fry for 1 minute. Return the crabs to the wok and toss for a while.
  5. Pour in the water or fresh chicken stock and cover the wok. Allow to boil for 3-4 minutes.
  6. Remove the lid and add in kaffir lime leaves. Toss for 10-20 seconds or until sauce thickens.

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