Instructions: Remove top shell of crabs & scrape out feathers & inedible parts. Reserving some of the mustard.
Portion the body leaving on the claws & legs for presentation. Coat all surfaces with cornflour.
Heat oil in wok, place crabs in & turn over until they change colour & floured surface is golden.
Remove to plate. Add spring onions, capsicum, ginger, sambal olek, hoisin sauce & sugar – cook briefly stirring all the time & season with soy sauce.
Return crabs to wok & continue to stirfry over high heat until everything is well mixed and crab shell is red. Pour in cornflour mixture & stir until sauce clings to crab shell.
Serving Suggestion: Use tongs to arrange on platter & serve with steamed rice, & water spinach.
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