Chef Wan's Chilly Crab

February 16, 2011

Semalam nak masak ketam, tapi tak tahu nak masak apa. Selalunya saya buat sweet sour..atau pon buttered crab ke...letak status kat fesbuk mintak la sapa2 bagi idea. Banyak yang bermurah hati memberi idea....hehehe.....setelah di pikir2 saya pon setuju dengan cadangan Incik Khairul Nizam a.k.a Chef Nizam and Kak Mah kita supaya buat Chilly Crab je.Chep siap bagi link lagi suh amek resepi kat mana. Resepi Chef Wan. Tengok bahan2...sume ada....maka boleh la saya cuba. Tung tang tung tang..Siap! The verdict. Sedap! Semua kata sedap. Anak2 suka..somi lagi la suka. Bagi la 2 ketul dekat jiran saya yang tengah pegnen..Anis...buat rasa2.

Pada sapa2 yang nak cuba ini resepi nyer.....(saya copy paste jer, malas nak taip balik...hehehe)

Ingredients:

Cooking Oil for deep-frying
Crabs 1.2-1.5 Kg / 2 – 3 pound, halved
2 Tablespoons / 1 oz Corn Flour (Cornstarch), mixed with 60 ml 2 / fl oz ¼ Cup water
1 Egg, beaten
1 Spring Onion (Scallion), chopped
1 Pineapple, grated

Finely Grounded Paste Ingredients:

1 ½ Tablespoons / 8 oz Dried Chili, Powder
6 Red Chilies
6 Cloves Garlic, peeled
100 g / 3 ½ oz Shallots, peeled
1 cm / ½ inch Ginger, peeled

Sauce (Blended)

3 Tablespoons / 1 ½ fl oz Chili Sauce
2 Tablespoons / 1 oz Sugar
2 Tablespoons / 1 oz Vinegar
250 ml / 8 fl oz / 1 Cup Canned Tomato Sauce
Salt to taste

Method:

Lightly coat Crabs with egg mixture and 1 Tablespoon of corn flour. Heat the oil and deep-fry the Crabs until golden. Drain and set aside. Heat 2 tablespoons oil and sauté the Finely Grounded Paste until fragrant. Stir in the sauce ingredients and bring the mixture into a boil. Cover and simmer for about 10 minutes. Gradually add the Corn Flour (Cornstarch) mixture and stir well. Add the beaten Egg. Gently stir in the fried Crabs and simmer until the sauce is cooked.

Garnish with finely sliced Spring Onion (Scallion) and serve immediately. Serve with Rice.