Recipe Ingredient
- 2-2½kg crabs
- 1 cup tapioca flour
- 3 cloves garlic, minced
- 3 shallots, chopped
- 2 stalks lemongrass, crushed
- 2-3 tbsp oil
- 3 red chillies, seeded
- 3 dried chillies, soaked
- 2 cups water
- Seasoning
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp chilli sauce
- 2 tbsp tomato sauce
- 1 tbsp lemon juice
- 1 tbsp ikan bilis stock granules
Instructions
- Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.
- Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and bring to a simmering boil.
- Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.
