Category : Seafood
Author : Junette
Hits : 2108
Date : 16/01/2005
1 lb (450g) mud crabs or soft shelled crabs4 tbsp plain flour if using soft shelled crabs3 tbsp vegetable oil*8 cloves garlic, roughly chopped8 fresh red chillies, roughly chopped1 egg2 spring onions (scallions), cut into finger length1 tsp freshly squeezed lime or lemon juice1 small bunch coriander plant (cilantro)For soft-shelled crabs, oil for deep fryingMix together for Sauce:1 cup of water, 5 tbsp tomato catsup, 1 1/2 to3 tbsp sugar, or according to taste, 1 1/2 tspcornflour, 1 tsp pounded brown preservedsoya beans or dark miso (optional), 1/4 tspsalt
Heat the oil in a wok or shallow saucepan overhigh heat. Add garlic and stir-fry for 1 minute.Add the chillies, stir-fry till fragrant. For mudcrabs, add at this stage. Fry well till shells startturning red, add sauce ingredients stir well, coverwith lid and simmer till shells are red. Break eggsinto the wok and streak with a fork, simmer tillcooked. Squeeze lime juice over and stir inscallions. For soft-shelled crabs, cut each crabinto 4, dry well, dredge in flour and deep fry tillgolden brown and crispy. Make the sauce asabove, but omit the mud crabs. Toss soft shelledcrabs in sauce just before serving.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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