• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 3 tbsp oil
  • 1 tbsp finely sliced ginger
  • 1 stalk lemongrass, smashed
  • 1 stalk curry leaves
  • 2 tbsp chilli paste
  • 1 onion, peeled, halved and sliced
  • 2 long beans, cut into sections
  • 2 kaffir lime leaves, crushed
  • 3 flower crabs (650g), halved
  • 1 small tomato, cut into wedges
  • 1 red chilli, sliced
  • 1 green chilli, sliced
  • 125ml evaporated milk
  • 1 stalk spring onion, cut into sections
  • Seasoning:
  • 1 tsp chicken stock powder
  • 1/4 tsp sugar
  • 1 tbsp fish sauce
  • 1/8 tsp pepper
  • Adequate salt to taste

Instructions

  1. Heat the oil in a wok, and fry the ginger, lemongrass and curry leaves until fragrant.
  2. Add chilli paste and continue to fry until aromatic. Add onion, long beans and kaffir lime leaves; stir-fry well.
  3. Add crabs, tomato and chillies. Pour in evaporated milk, add seasoning, and spring onion. Fry briskly until gravy is reduced and crabs are cooked through.
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