| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables |
Singaporean |
Mains, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
kg |
Mud crab |
| 1 |
md |
Onion; coursely chopped |
| 1 |
md |
Chilli; chopped |
| 2 |
|
Cloves garlic; chopped fine |
| 2 |
tb |
Sambol oelek |
| 3 |
tb |
Tomato sauce |
| 1 |
c |
Chicken stock |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Light soy sauce |
| 2 |
tb |
Sugar |
|
|
Corn starch |
| 2 |
tb |
Vegetable oil |
|
|
Additional oil for deep frying |
INSTRUCTIONS
Cut crab into pieces and clean. sprinkle cornstarch on to crab pieces. Heat
additional veg. oil in a wok until hot, put crab in piece by piece and
deep fry each on for 30 seconds.
Remove and drain very well. Leave two tablespoon of oil in wok, add garlic,
onion, chilli and stir for 10 seconds. Add balance of ingredietns and
continue cooking until very hot. Add all crab pieces to this sauce and cook
for three minutes.Remove from wok and serve.
Recipe By : Mona Vale Singaporean Restaurant, Mona Vale Beach
Posted to FOODWINE Digest 23 November 96
Date: Mon, 25 Nov 1996 07:21:20 +1100
From: "Abbott@zip.com.au" <abbott@ZIP.COM.AU>
Suggested Wine: White Burgundy
Serving Ideas : Satay rice with a green salad.
NOTES : If you have it, lobster maybe substitued for the mud crab. Any hard
shelled crab may also be used in this recipe. Mud crab is the local type of
crab.
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