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