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Preparation Time : 15
Cook Time : 10
Total Time : 25
3 uncooked blue swimmer crabs (see notes)
2 tbs peanut oil
1/2 red onion, thinly sliced
2 long red chillies, thinly sliced
2 garlic cloves, finely chopped
2cm piece ginger, grated
2 spring onions, cut into batons
3 tomatoes, chopped
2 tbs Chinese rice wine (shaohsing) (see notes)
1 tbs each brown sugar and kecap manis (see notes)
3 kaffir lime leaves, finely shredded
1 cup coriander leaves
Cut each crab into 6, using a cleaver, and make a few cracks in the shell of each piece using the blunt side of the knife.
Heat the oil in a wok over high heat until it starts to smoke. Add onion, chilli, garlic, ginger and spring onion, then stir-fry for 1 minute or until fragrant. Add the crab and toss to combine.
Add tomato, rice wine, sugar and kecap manis, then toss to combine. Cover and steam for 4 minutes or until crab is cooked.
Serve immediately topped with kaffir lime leaf and coriander.
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