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Ingredientes
- 1 kg blue flower crabs
- 3 x 4cm piece ginger - pounded
- 1 Tbsp. turmeric pwdr
- 1 c. corn flour or possibly tapioca flour
- 10 x shallots
- 5 clv garlic
- 2 x cm piece belacan or possibly 1 tsp belacan pwdr
- 4 x candlenuts (buah keras)
- 2 x cm piece cinnamon stick
- 5 x cloves ('buah cengkih')
- 3 x cardamom pods ('buah pelaga') - remove the husks and use only the tiny seeds inside
- 10 x curry leaves
- 1 x pandan leaf - knotted
- 2 stalk lemon grass - bruised
- 1 tsp grnd fennel ('jintan manis')
- 1 tsp grnd cumin ('jintan putih')
- 3 Tbsp. chillie paste
- 1/2 c. UHT lowfat milk
- 1/2 tsp salt
- 1 Tbsp. sugar
- 1 tsp black pepper pwdr
Direcciones
- Method:CLEAN crabs; pry the shells open and dig out spongy appendages. Trim legs and cut each crab into two. Season crabs with ingredients (A) for 15 min. Coat crab pcs with corn flour and deep fry in warm oil till just cooked for 2 to 3 min. Dish out and leave on absorbent kitchen paper.
- Heat wok with 2 to 3 Tbsp. oil and saute/fry ingredients (B) till fragrant. Put in ingredients (C) and fry for 2 min over low heat. Add ingredients (D) and stir-fry well till aroma rises. Add lowfat milk and simmer for 1 to 2 min. Add in seasoning.
- Put in crabs and stir briskly. When crabs are cooked and gravy is thick dish out and serve warm with rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 157g | |
| Calories 530 | |
| Calories from Fat 51 | 10% |
| Total Fat 6.09g | 8% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1184mg | 49% |
| Potassium 661mg | 19% |
| Total Carbs 112.19g | 30% |
| Dietary Fiber 3.4g | 11% |
| Sugars 13.06g | 9% |
| Protein 12.78g | 20% |
