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

  • 1.5kg 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

Instructions

  1. Coat crabs with ingredeints A. Shake off any excess. Deep-fry for 4-5 minutes. Dish out and put aside
  2. Heat 4 tablespoons oil in a wok and sauté curry leaves, bird´s eye chillies and dried chillies until fragrant.
  3. 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.
  4. Dish out and serve.

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