Recipe Ingredient
- 6 flower crabs, shells cleaned
- Oil for deep-frying
- 250g steamed crab meat
- 100g squid paste
- 70g prawn paste
- 4 water chestnuts, coarsely chopped
- 5 bird's eye chillies, chopped
- 1 onion, chopped
- 2 stalks coriander, chopped
- 3-4 kaffir lime leaves, finely shredded
- 1 egg, beaten
- Cornflour
- Seasoning
- ½ tsp pepper
- ¼ tsp salt or to taste
- 1 tsp chicken stock granules
- 1/8 tsp sugar
- 1½ tbsp cornflour
Instructions
- Combine crab meat, squid and prawn pastes, water chestnuts and bird's eye chillies in a mixing bowl.
- Add onion, coriander, kaffir lime leaves and egg. Mix in seasoning ingredients. Stir to combine.
- Sprinkle some cornflour on the inside of the crab shell. Shake off excess flour and spoon in 2-3 tbsp filling mixture. Stuff filling into the corners of the shells. Press down firmly, then sprinkle a little extra cornflour over the filling.
- Deep-fry the prepared shells in hot oil until the filling is cooked through. Dish out and drain from oil.
