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September 29, 2009 on 2:15 pm | In Food Recipes |
| Ingredients |
|
| Ginger |
30 g |
| Fresh red chilli |
70 g |
| Chilli padi |
50 g |
50 g
| Sri Lankan crab |
800 g to 1 kg |
| Chicken stock |
1 liter |
| White vinegar |
12 ml |
| Lemon juice |
1/2 teaspoon |
| Sambal chilli |
30 g |
| Bottled chilli sauce |
30 g |
| Tomato ketchup |
30 g |
| Egg |
1 |
| Sugar |
4 teaspoon |
| Cooking oil |
1 tablespoon |
Method
1. Put ginger (cut into slices), fresh chilli (remove the stalks) and chilli padi into a blender. Blend it till a smooth paste is form.
2. Wash the crab clean. Remove the crab shell, cut crab body into quarters.
3. Bring chicken stock to boil. Add in the crab.
4. When the crustacean starts turning red. Add in the chilli paste (done in step 1), white vinegar, lemon juice, sambal chilli, chilli sauce and tomatoe ketchup.
5. Stir-fry the mixture over medium heat until it reduces into thick gravy.
6. Add in egg, sugar and oil. Continue stir fry till it mix well. Ready to serve.
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