• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1.5 kg flower crabs
  • Combine
  • 2 tbsp corn flour
  • 1/2 tsp pepper
  • Enough oil for deep-frying
  • 4 tbsp butter or margarine
  • 3 stalks curry leaves
  • 2 stalks lemongrass, smashed
  • Ground ingredients (A)
  • 4 shallots
  • 2 cloves garlic
  • 2cm ginger
  • 2 tbsp chilli paste (chilli boh)
  • Sauce ingredients (combine)
  • 7 tbsp tomato sauce
  • 5 tbsp chilli sauce
  • 2 tbsp Premium oyster sauce
  • 3 tbsp lime juice
  • 1-2 tbsp sugar or to taste
  • 4-5 tbsp water

Instructions

  1. Cut crabs into halves. Remove and crack the pincers. Sprinkle corn flour and pepper mixture over the crab pieces.
  2. Heat enough oil in a wok and deepfry crab for 2 minutes until fragrant.
  3. Dish out and drain oil. Heat butter in a wok, and when it starts to melt, add in curry leaves, lemongrass and ground ingredients.
  4. Fry for a few minutes until fragrant. Put in combined sauce ingredients and crabs. Stir-fry until crabs are evenly coated with the sauce. Close the wok with a cover and cook for 2–3 minutes until crabs are fully cooked and the gravy is thick.

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