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Fragrant Thai Sauce Crabs

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Fragrant Thai Sauce Crabs

Ingredients :

700g flower crabs
enough oil for deep-frying
5 bird's eye chillies, coarsely chopped
1/2 an onion, sliced
10g leek, sliced
2 stalks curry leaves
2 stalks lemon grass, smashed
2 kaffir lime leaves, finely shredded
100ml water or fresh chicken stock

Sauce
2 tablespoons tom yam sauce
1 teaspoon preserved soy beans, coarsely chopped
1 tablespoon Premium oyster sauce
1-11/2 tablespoon sugar or to taste
1/2 teaspoon chicken stock granules
1/8 teaspoon pepper

Method :

Cut crabs into halves. Trim the legs, clean well and drain in a colander.
Heat oil in a wok and fry crabs until just cooked. Remove and drain oil.
Keep 2 tablespoons oil in the wok and stir-fry lemon grass, onion, leek, curry leaves and bird's eye chillies until fragrant.
Put in sauce ingredients and stir-fry for 1 minute. Return the crabs to the wok and toss for a while. Pour in the water or fresh chicken stock and cover the wok. Allow to boil for 3-4 minutes. Remove the lid and add in kaffir lime leaves. Toss for 10-20 seconds or until sauce thickens.

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Last Updated: 30/9/08