Recipe Ingredient
- 600g flower crabs, remove the shells and cut into halves, toss lightly with tapioca flour, then deep fry
- (A):
- 1 tbsp chopped ginger
- 1 tbsp chopped shallots
- 1 tbsp chopped garlic
- 1 tbsp minced bean paste (taucheong)
- Seasoning:
- 2 tbsp chilli sauce
- 2 tbsp tomato sauce
- 2 tbsp vinegar
- 2 tbsp sugar to taste
- Salt to taste
- A dash of pepper
- 1 tsp Maggi ikan bilis granules
- 1/2 cup water
Instructions
- Saute ingredients (A) in two to three tbsp oil until aromatic. Mix in seasoning and bring to a boil.
- Add the crab pieces and stir-fry well. Then allow to simmer till sauce is slightly thick. Serve with garnishing.
