Recipe Ingredient
- 1 kg mud-crabs (cleaned)
- (A):
- 1 tbsp curry powder
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp oyster sauce
- 1 tbsp ginger juice
- 2 tbsp wheat flour
- 2 tbsp cornflour
- (B):
- 6 cloves garlic, finely chopped
- 2 stalks serai, very thinly sliced
- 20 cilipadi, finely chopped
- 3 shallots, finely chopped
- 5 green chillies, finely chopped
- 5 tbsp water
- 1 tsp chicken stock granules
- 1/2 tsp sugar
- 1 tbsp dark soya sauce
- 1 tbsp oyster sauce
- salt to taste
Instructions
- Marinate crabs with the ingredients (A) for just 10 minutes and fry till golden brown.
- Sautee all the ingredients (B) and fry till fragrant. Add water, chicken stock granules, salt, sugar, soya sauce & oyster sauce and fry for another 1 min.
- Slow the fire and add the fried crabs and mix well and remove from the wok.
- Heat some oil in a clean wok and fry the curry leaves until crispy and remove.
- Spread the curry leaves on top of the crabs and it's ready to be served.
