KAM HEONG CRABS 甘香蟹steemCreated with Sketch.

in #recipe7 years ago

image

材料A:

1kg螃蟹,斩块

材料B:

50g虾米,浸软,剁碎

2大匙指天椒碎

2大匙咖哩叶

2大匙香茅碎

1大匙蒜茸老

1大匙豆酱

1大匙生抽

1大匙糖

½大匙咖哩粉

1小匙鸡精粉

½小匙盐大

150ml水

2大匙绍兴酒

做法:

1,烧热油锅,放入螃蟹炸熟,捞起牌沥干油份。

2,烧热2大匙油,爆香材料B,加入调味料炒香

3,将螃蟹加入炒至干香即可上碟享

注:也可用虾,拉拉代替螃蟹,作法一样

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**INGREDIENT A: **

1 kg crab, cut into pieces

**INGREDIENTS B: **

50g dried prawns, soaked and chopped

2 tbsp chopped chilli padi

2 tbsp curry leaves

2 tbsp chopped lemongrass

1 tbsp chopped garlic

**SEASONING: **

1 tbsp fermented soya bean paste

1 tbsp light soya sauce

1 tbsp sugar

1/2 tbsp curry powder

1 tsp chicken stock granules

1/2 tsp salt,

150ml water

2 tbsp shaoxing wine

**METHOD: **

  1. Heat up oil for deep-frying, put in crabs and deep-fry until cooked. Dish and drain

  2. Heat up 2 tbsp oil, saute ingredients B until fragrant.Add in seasoning and stir-fry until aromatic.

  3. Put in crabs and stir-fry until dry and fragrant. Dish up and serve.

***Note: Prawn and clam can be use with the same ingredients and methods.

Sort:  

I love crabs...

Try it

Is that for breakfast? Lunch ? or your dinner?

@worldskitchen

That is dinner... but you cook it for lunch if you like it.

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