Ready- Prima Taste Sauce Kit Singapore Chilli Crab 320 Gr - Saus Kepiting

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Exp : 11-
Savour succulent crab in a piquant and flavourful chilli base. You'll want to polish off every last scrumptious mouthful with your bread. This full-bodied dish is a popular feature in Singapore seafood restaurants.
Serves 2 - 3 portion(s)
Cooking Steps:
Step 1:
1. In a wok, warm peanut oil for 30 seconds on medium heat
2. Add crab (without shell) and cover the wok
3. Fry for 1 minute, turn crab over and fry for another 30 seconds
4. Remove crab and strain peanut oil for later use
Step 2:
1. Mix 5 ml of fried peanut oil (from step 1) with Chili Crab Paste in a wok
2. Stir for 5 seconds on medium heat
3. Add fried crab from step 1, stir well and coat entire crab with the paste
4. Cover the wok
5. Fry for 30 seconds on medium heat
6. Pour crab juice (from step A4, found inside pack) around the crab
7. Mix well for 30 seconds
8. Gradually add 470ml water
Step 3:
1.Place shell (from step A2, found inside pack) over crab with outer shell facing up
2. Cover wok for 90 seconds
3. Stir and scoop gravy over crab
4. Cover wok for another 90 seconds, then scoop gravy over crab again
5. Add desired amount of Extra Hot Chili Mix
Step 4:
1. Stir Chili Crab Premix into 30ml of water in a bowl
2. Mix well and add to crab, stir gravy evenly for 30 seconds
Step 5:
1. Pour beaten eggs around crab and stir for 3 seconds
2. Add 5ml peanut oil (from Step 1) onto crab and stir
. Coat crab with gravy
Step 6:
1. Place crab and gravy on serving platter and garnish with coriander leaves
2. Serve with steamed rice or crusty bread
May use seafood such as lobsters, mussles, clams and prawns
Ingredients
Chilli Crab Paste Tomato Sauce: Chilli, Sugar, Onion, Chicken Stock, Shallot, Garlic, Peanut Oil, Imitation Vinegar, Salt, Ginger, Peanut, Salted Soya Bean Paste, Sesame Oil, Dried Shrimp, Lemon Grass, Chilli Powder, Modified Waxy Maize Starch, White Pepper, Stabiliser
Product of Singapore