Fragrant Thai Sauce Crabs


700g flower crabs
Enough oil for deep-frying
5 bird´s eye chillies, coarsely chopped
1/2 an onion, sliced
10g leek, sliced
2 stalks curry leaves
2 stalks lemon grass, smashed
2 kaffir lime leaves, finely shredded
100ml water or fresh chicken stock


2 tbsp tom yam sauce
1 tsp preserved soy beans (tau cheong), coarsely chopped
1 tbsp Premium oyster sauce
1–1 ½ tbsp sugar or to taste
1/2 tsp chicken stock granules
1/8 tsp pepper


Cut crabs into halves. Trim the legs, clean well and drain in a colander.

Heat oil in a wok and fry crabs until just cooked. Remove and drain oil.

Keep 2 tablespoons oil in the wok and stir-fry lemon grass, onion, leek, curry leaves and bird´s eye chillies until fragrant.

Put in sauce ingredients and stir-fry for 1 minute. Return the crabs to the wok and toss for a while.

Pour in the water or fresh chicken stock and cover the wok. Allow to boil for 3–4 minutes.

Remove the lid and add in kaffir lime leaves. Toss for 10–20 seconds or until sauce thickens.

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