
Ingredients:
• 1 kg – crabs, washed, cleaned and cut into pieces
• 5 tbsp – Corn flour
• 5 cups – oil, for deep frying
• 1 – egg, beaten
• Ingredients A:
• 3 tbsp – ground chillies
• 1 tbsp – chopped Ginger
• 2 tbsp – Garlic and shallots, chopped
• 2 tbsp – Tomato paste
• Ingredients B:
• 2 cups – water
• 1 tbsp – lea and perrin sauce
• 2 tbsp – Sugar
• 1 tsp – sesame oil
• 1 – Chicken cube, crumbled
• To taste – salt
Method:
- Heat oil until very hot, sprinkle corn flour onto crab pieces and shake well.
- Deep fry the crabs for 1 minute, dish out and drain.
- Leave 4 tbsp of oil in a wok. Saute ingredients A, until fragrant. Then add crabs and ingredients B. Mix well.
- Cover and cook for 3 minutes, until crabs are cooked.
- Lower fire and mix in the egg.
- Taste and dish onto serving plate.
- Serve hot with rice.
Recipe courtesy of Sudha Mohan