Author: Unknown // Category:
ingredients1.5kg flower crabs, halved and cleaned
2 stalks curry leaves
5 bird’s eye chillies, smashed
4 dried chillies, cut into sections
Cooking oil
Ingredients (A) – combined
2½ tbsp fish curry powder
½ cup cornflour
Spices (B) – ground
5 shallots
4 cloves garlic
2 stalks lemongrass
2 tbsp chilli paste
15g ginger
Seasoning
1 tsp salt
1 tsp sugar Method
Coat crabs with ingredeints A. Shake off any excess. Deep-fry for 4-5 minutes. Dish out and put aside
Heat 4 tablespoons oil in a wok and sauté curry leaves, bird’s eye chillies and dried chillies until fragrant.
Add ground spices (B) and fry until aromatic. Put in prefried crabs and seasoning. Toss and fry until crabs are well coated with the spicy sauce.
Dish out and serve. |
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