The Regent Hill Side Resort, Yercaud
"Food is divine" - Vishu Kaliappa - Chef
Recipes
Singapore Chilly Crab

Fried crabs wok-tossed with celery, garlic, ginger, red chili paste, spring onion, carrots and 8 to 8 sauce.

Ingredients (First Stage)
  • 1000 grams Green Mud Crab cleaned and cut and claws separated (app. 4 medium size crabs)
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon ajinomoto
  • 1 egg beaten
  • 1 cup corn flour
  • 1/4 cup Maida
Directions

For the batter, in a large bowl add to the crabs the salt , white pepper, ajinomoto, egg, corn flour and Maida, mix well till the crabs are well coated.

Heat oil in a large pan and throw in the crabs into the oil and fry over medium fire, until crispy golden orange.

Ingredients (Second Stage)
  • 2 tablespoon oil
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • ½ large onion, chopped
  • 2 stalks celery, chopped
  • 2 stalks spring onion, sliced long
  • 1 large capsicum, diced
  • 2 large onion, diced
  • ½ teaspoon white pepper
  • 1 teaspoon ajinomoto
  • 1/4 teaspoon sugar
  • 1 large carrot, diced
  • 2 tablespoons tomato sauce
  • 2 teaspoons chili paste
  • 2 tablespoons 8 to 8 sauce
Directions

Heat the oil in a large wok over medium heat. Stir in chopped onion, ginger, garlic, celery; sauté until transparent. Add the fried crabs to the wok and diced capsicum, onion, tomato sauce, red chili paste, 8 to 8 sauce, white pepper, ajinomoto, salt to taste, sugar and stir well along with the crabs. Toss till the crabs are well coated with the sauce.

Remove to serve and garnish with spring onion.

Preparation Time
Cooking Time
Ready In
Servings
:
:
:
:
15 Minutes.
15 Minutes.
30 Minutes.
6



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