Spicy Crabs Songkhla Style
3 flower crabs
Some corn flour for coating
3 pieces bird chilies (cili padi)
3 pieces big red chilies
2 stalks lemongrass
1 tablespoon curry powder
1 tablespoon chili paste
1 tablespoon oyster sauce
1 tablespoon chili sauce
1 tablespoon tamarind paste (asam jawa)
*pour in 50ml hot water, mix and set aside for few minutes before squeezing the juice)
*you might need less if you prefer less sauce
Salt and sugar to taste
1 egg, lightly beaten
1. Clean and wash the crabs. Cut each crab into 6 pieces. Coat the cut surface with some cornflour (only coat when about to fry).
2. Mill ingredients (B) till fine paste.
1. Heat wok, add in 2-3 tablespoons cooking oil. Arrange crab pieces in wok (facing the coated surface directly in hot oil). Fry till turn golden brown. Dish up and set aside.
*Instead of deep fry in hot oil (which used a lot of oil!), we can choose pan fry to seal the meat.
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