Wok Tossed Mud Crab with Sate Sauce: Cua Xao Sate

Ingredients

  • 2 long red chiles, thinly sliced on the diagonal, plus more for garnish
  • 1 ½ tablespoons dried chile flakes
  • *Can be found at specialty Asian markets.
  • 2 live crabs, blue swimmer or mud crab (about 14-ounces each)
  • Sate Sauce
  • 16 ounces or 2 cups vegetable oil
  • ½ bulb garlic, cloves peeled and minced
  • + 15 more ingredients
    • 10 spring onions, (white part only) sliced
    • 7 ounces crab meat
    • 3 ½ ounces dried shrimp, soaked in 1 cup water for 20 minutes, and then drained
    • ½ tablespoon sugar
    • 1 teaspoon salt
    • 1 tablespoon oyster sauce
    • ½ tablespoon fish sauce
    • 3 ½ ounces chile oil
    • Vegetable oil, for deep-frying
    • 2 cloves garlic, finely diced
    • 3 spring onions (scallions), cut into 2 inch-lengths
    • 4 tablespoons sate sauce, recipe follows
    • Jasmine rice, for serving
    • Potato starch, for dusting
    • 3 red Asian shallots, finely diced*

To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep.For the Sate Sauce: Pour the vegetable oil in a wok and bring to medium heat, fry the garlic and spring onions until fragrant. Now add the crab meat, shrimp, sugar, salt, oyster sauce, and fish sauce. Stir t...

View full recipe at SpringPad

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