Kam Heong Crab 甘香螃蟹

Ingredient （A）

3 medium size crabs，cut into 4 pieces each

Ingredient (B)

50g dried shrimps, soaked and chopped.

4  chilli padi

4 stalks curry leaves

1 tbsp chopped lemon grass

4 cloves chopped garlic

5 bulbs chopped shallot

1 egg

Seasoning:

1/2 tbsp fermented soya bean paste

1 tbsp light soy sauce

1 tbsp sugar

1／2 tbsp curry powder

1 tsp chicken stock granules (i don't use)

1 tbsp kicap manis

1 tbsp scallop sauce

50ml water

2 tbsp ShaoXing wine

Method:

1.    Deep fried crabs for about (4-5 mins depending on the size of the crab)

2.    Heat up 2 tbsp oil, sauté ingredients B until fragrant. Add in seasoning and stir fry 

     until aromatic.

3.    Put in crabs and stir fry until fragrant. 

4.  Beat up an egg and pour into the crab, stir until no more watery sauce.

5.  Serve hot.