Simple
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INGREDIENTS
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Wok-fried Crab with “Vongole Sauce” and Spring Onion, Whole Garlic
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PORTION FOR : 4 persons
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2 pcsCrab (whole)
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3 tbspCorn starch
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10 pcsGarlic (whole/deep-fried)
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10 pcsGinger (sliced/deep-fried)
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4 stalksSpring Onion (diced)
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4 tbspVongole Sauce
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a dashBlack pepper powder
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a dashChinese wine (hua tiew chiew)
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1 tbspCorn starch (1 tbsp corn starch mixed with 3 tbsp water)
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GARNISH
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Coriander
Steps
- 1. Bring crab cut into pieces and bring to wash till clean, set a side.
- 2. Bring crab coated with corn starch and bring to deep-fried with hot oil for about 40 seconds till crab is cook and brown color, set a side.
- 3. Bring ginger stir-fried in wok with a bit of oil till fragrant and add the crab in and stir-fried, add in “Vongole Sauce”, black pepper powder, chinese wine, garlic and spring onion and seasoning up to taste.
- 4. Add in 1 tbsp corn starch to make the sauce thick.
- 5. Garnish with coriander
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