| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 1 |
|
Crab; (400 g) |
| 1 |
ts |
Oil for frying the crab; (5 ml) |
| 1 |
ts |
Oil; (5 ml) |
| 1 |
tb |
Chopped garlic; (15 g) |
| 1 |
tb |
Chopped ginger; (15 g) |
| 1 |
ts |
Red chilli paste; (5 g) |
| 1/2 |
c |
Water; (120 ml) |
|
|
Salt to taste |
| 1 |
ts |
Soya sauce; (5 ml) |
| 1 |
ts |
Sugar; (5 g) |
| 6 |
|
Green chillies; slit lengthwise |
| 6 |
|
Red chillies; slit lengthwise |
| 1 |
|
Capsicum; sliced (40 g) |
| 1/4 |
c |
Spring onion; (50 g) |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
CLEAN the crab and remove the hard shell. Cut the crab into four
pieces. Crack the claws.
Heat oil in a wok to smoking point. Add crab and stir-fry briskly
till the shell turns bright red and the meat turns white. Remove and
set aside. Discard oil.
Heat oil in another wok. Add the chopped garlic, ginger and red chilli
paste. Fry for a minute. Add the crab and stir well. Add salt and
water. Simmer till the crab is well done. Add red chillies, green
chillies, capsicum and spring onion. Mix well. Add beaten egg, stir
briskly and remove before the egg sets.
Converted by MC_Buster.
NOTES : Spicy crab curry topped with beaten egg
Converted by MM_Buster v2.0l.
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