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