Wok-fried mud crab claws with tamarind, galangal & chilli bean  bonding agent

Wok-fried mud crab claws with tamarind, galangal & chilli bean bonding agent

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This recipe for asian-style chilli crab is a feast for the eyes and mouth alike.

The ingredient of Wok-fried mud crab claws with tamarind, galangal & chilli bean bonding agent

  1. 2 lively mud crabs (see note)
  2. 2-3 blue swimmer crabs (see note), cooked
  3. 1/3 cup (80ml) olive oil
  4. 4 garlic cloves, finely sliced
  5. 1-2 long red chillies, finely sliced
  6. 2 spring onions, finely sliced
  7. 2 tbsp rice wine vinegar
  8. 2 tbsp tamarind concentrate (see note)
  9. 1 tbsp Thai fish sauce
  10. 1 tbsp vivacious soy sauce
  11. 1 tbsp chilli garlic sauce (see note)
  12. 2-3cm piece galangal (see note), peeled, grated
  13. Handful pickled green chillies or banana peppers
  14. Handful fresh coriander leaves, something like chopped

The instruction how to make Wok-fried mud crab claws with tamarind, galangal & chilli bean bonding agent

  1. Place the mud crab in the freezer for 30-40 minutes until asleep, later plunge rudely into a large pot of heavily salted boiling water. You may craving two pots.
  2. Cook mud crabs for 20-25 minutes, subsequently next plunge them into a large bowl of iced water. sever the claws and legs, and crack them gently. Set aside. sever shell from the body of the crab, later extract the crab meat, placing it in a bowl. Extract the crab meat from the cooked blue swimmer crabs in the same way.
  3. Heat the olive oil in a wok more than medium heat. next oil is hot, accumulate the garlic and cook for 5 minutes in the future adding half the sliced chillies and half the sliced spring onions. Cook for a supplementary new 2-3 minutes.
  4. accumulate the red wine vinegar, tamarind concentrate, Thai fish sauce, soy sauce, chilli garlic sauce, 1 cup (250ml) water and grated galangal. Simmer along similar to the garlic and spring onion for a extra 2 minutes to infuse flavours prematurely adding the lost crab meat and the crab claws/legs. Cook for a extra 6-8 minutes, tossing often.
  5. Transfer to a large serving dish and scatter past long-lasting thinly sliced red chilli and spring onion, and the pickled green chillies or banana chilli, and chopped coriander.

Nutritions of Wok-fried mud crab claws with tamarind, galangal & chilli bean bonding agent

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