Spicy Stir-fried Crabs

Spicy Stir-fried Crabs


3 tbsp oil
1 tbsp finely sliced ginger
1 stalk lemongrass, smashed
1 stalk curry leaves
2 tbsp chilli paste
1 onion, peeled, halved and sliced
2 long beans, cut into sections
2 kaffir lime leaves, crushed
3 flower crabs (650g), halved
1 small tomato, cut into wedges
1 red chilli, sliced
1 green chilli, sliced
125ml evaporated milk
1 stalk spring onion, cut into sections


1 tsp chicken stock powder
1/4 tsp sugar
1 tbsp fish sauce
1/8 tsp pepper
Adequate salt to taste


Heat the oil in a wok, and fry the ginger, lemongrass and curry leaves until fragrant.

Add chilli paste and continue to fry until aromatic. Add onion, long beans and kaffir lime leaves; stir-fry well.

Add crabs, tomato and chillies. Pour in evaporated milk, add seasoning, and spring onion. Fry briskly until gravy is reduced and crabs are cooked through.

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