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Chile Crab
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    Chile Crab

  • 4 blue swimmer crabs
  • cornflour
  • 2 1/2 TBS peanut oil
  • 1 bunch spring onion chopped
  • 1 red capsicum deseeded & finely shredded
  • 6 thin slices fresh ginger
  • 3 tsp sambal olek
  • 2 TBS hoisin sauce
  • 1 TBS sugar
  • 3 TBS light soy sauce
  • 1 cup water mixed with 3 tsp corn flour
  • 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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