Category : Seafood
Author : Junette
Hits : 2567
Date : 16/01/2005
2 lbs large mud crabs or prawns, claws cracked,shells removed and cleaned. Drain to dry.Or 1 lb soft shelled crabs1 cup flour if using soft shelled crabs4 tbsp freshly ground black pepper3 to 4 fresh red chillies, seeded and finely chopped4 tbsp butter10 cloves garlic, peeled and chopped10 slices young ginger1 to 2 tbsp oyster sauce2 tsp dark soya sauce2 tsp sugar (optional)Coriander leaves to garnishOil for deep frying.
Dry-fry black pepper in a wok or frying pan tillfragrant. Remove and keep aside. The crabs tastebest if they are deep fried in very hot oil first deepfry on all sides till the crabs turn red. Drain and keepthe oil aside. For soft shelled crabs, pat the crabsdry, cut each crab into 4, coat with flour and deepfry till golden browned and crispy. Heat a wok, addthe butter and when it melts and is hot, add thegarlic, ginger and chillies and stir fry for 3 minutestill the mixture is fragrant. Add the oyster sauce,soya sauce and sugar and stir well before addingthe pepper. Stir fry a few seconds on high heat, addthe crabs and stir fry 1 minute. Serve with the garnish.DRY FRYING is an old fashioned cooking method where food isstir fried till fragrant in a wok or frying pan without oil.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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