Ingredients
- 2x Large Crabs
- 1x Cup of Ginger (finely chopped)
- ½ Cup Corn Flour
- 3x Spring Onions (sliced lengthwise)
- 1x Whole Garlic (crushed and chopped)
- 4x Green or Red Chillies
- ½ Pint of Fish or Lobster Stock
- ⅓ Cup Oyster Sauce
- 2x Tbsp Light Soy Sauce
- ½ Lemon
Let’s get started...
Cantonese Chilli Crab
We suggest serving with fried egg noodles or plain rice and cold cold beer.
1.
Take the raw crabs and chop them up into 6 or 7 large pieces shell and all, being careful to remove the dead man’s fingers. Dust with corn flour.
2.
Bring the oil to full temperature and deep fry the crab for 3 minutes before removing (note: the cornflower batter must not go brown.)
3.
Take a wok (or similar) and add 2 tablespoons of sunflower oil and 1 tablespoon of sesame oil. Throw in the garlic and fry until light golden brown. Then add the ginger and chillies, stirring all the time for 3 or 4 minutes.
4.
Add the fish or lobster stock, then the oyster sauce, 2 tablespoons of light soy sauce and a squeeze in the lemon juice. Bring to the boil.
5.
Add the crab and stir fry until it takes on a gloopy sticky texture.
6.
Throw on the top the spring onions.
