Singapore #chilli #crab
Singapore chilli crab
This low fat, spicy crab dish is a flexible street-food type recipe that could be adapted to your liking. Serve with rice or steamed bao buns
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Nutrition: per serving
kcal
315
fat
9g
saturates
1g
carbs
13g
sugars
14g
fibre
1g
protein
45g
salt
4.5g
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Ingredients
1 complete cooked crab
(about 1kg)
2 tbsp flavourless oil
3 garlic cloves, very finely chopped
thumb-sized piece ginger
, very finely chopped
3 red chillies, 2 very finely chopped, 1 sliced
4 tbsp tomato ketchup
2 tbsp soy sauce
handful coriander leaves, roughly chopped
2 spring onions, sliced
rice
or steamed bad buns, to serve
Method
The crab ought to be ready earlier than stir-frying (you can ask your fishmonger to do this). This comes to removal the claws, the foremost shell, discarding the lifeless man’s fingers, then slicing the physique into 4 pieces, and cracking the claws and the legs so the sauce can get by to the meat.
Heat the oil in a big wok and sizzle the garlic, ginger and chopped chillies for 1 min or till fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw within the crab, happen the warmth and stir-fry for 3-5 mins or till the crab is piping hot and coated within the sauce. Stir by most of the coriander, spring onions and sliced chilli.
Use tongs to set up the crab on a serving dish, pour over the sauce from the pan and scatter over the ultimate coriander, spring onions and sliced chilli. Serve with rice or bao buns, and much of napkins.
FULL LINK >>>>> https://www.bbcgoodfood.com/recipes/singapore-chilli-crab
This low fat, spicy crab dish is a flexible street-food type recipe that could be adapted to your liking. Serve with rice or steamed bao buns
Share:
Nutrition: per serving
kcal
315
fat
9g
saturates
1g
carbs
13g
sugars
14g
fibre
1g
protein
45g
salt
4.5g
Save to My Good FoodPrint
Ingredients
1 complete cooked crab
(about 1kg)
2 tbsp flavourless oil
3 garlic cloves, very finely chopped
thumb-sized piece ginger
, very finely chopped
3 red chillies, 2 very finely chopped, 1 sliced
4 tbsp tomato ketchup
2 tbsp soy sauce
handful coriander leaves, roughly chopped
2 spring onions, sliced
rice
or steamed bad buns, to serve
Method
The crab ought to be ready earlier than stir-frying (you can ask your fishmonger to do this). This comes to removal the claws, the foremost shell, discarding the lifeless man’s fingers, then slicing the physique into 4 pieces, and cracking the claws and the legs so the sauce can get by to the meat.
Heat the oil in a big wok and sizzle the garlic, ginger and chopped chillies for 1 min or till fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw within the crab, happen the warmth and stir-fry for 3-5 mins or till the crab is piping hot and coated within the sauce. Stir by most of the coriander, spring onions and sliced chilli.
Use tongs to set up the crab on a serving dish, pour over the sauce from the pan and scatter over the ultimate coriander, spring onions and sliced chilli. Serve with rice or bao buns, and much of napkins.
FULL LINK >>>>> https://www.bbcgoodfood.com/recipes/singapore-chilli-crab
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