BLACK PEPPER CRAB
We start off with mud crabs or soft shell crabs and Chinese seasonings, adding Indian black pepper and curry leaves, enriching the flavour with butter and then tossing in Malay bird's-eye chillies for a knockout true Malaysian Cuisine..!! π
INGREDIENTS:
500g fresh mud crabs or soft shell crabs
Oil for deep-frying
2 tablespoon butter
3 shallots, thinly sliced
2 cloves garlic, very finely chopped
1 tablespoon salted soy beans (Tauchu Bean Paste) mashed
2 tablespoon dried prawns, roasted and ground
2 tablespoon black pepper, grounded coarsely
cup (20g) curry leaves
10 red or green bird's eye chillies, chopped (its chilli padi in Malay)
2 tablespoon black soy sauce
2 tablespoon brown sugar
2 tablespoon oyster sauce
cup water
Salt according to taste(do not add too much as bean paste is quite salty)
METHOD:
Clean crabs and cut in half, discarding the spongy "dead man's fingers". Smash the claws with a cleaver to allow the seasonings to blend in. Add a little salt and deep fry the crabs until half cooked, drain and set aside.
Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chillies. Saute until fragrant, then add crabs, water and the remaining ingredients. Cook for 5 to 10 minutes until the lovely crabs are doneβ¦!!
Note: Enjoy your crabs with bread, chapattis or hot rice. Kavi could you take a snapshot of a bottle of Tauchu Bean Paste for our friends in here, pls? Thanks.
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