2-way Crabs and Lobster Noodles
I've done a drier chilli crab this time round than my other efforts with a self-indulgent slant to it. Meaning heaps of pureed ginger, chilli padi and garlic, very little sauce as we didn't have mantou that day.
Now for something I haven't done before, Black Pepper Crab! I cook by gut feel and thankfully (for S), it turned out delicious.
- 2 mud crabs
- Approx 5 heaped tbs of cracked black pepper
- 5 cloves of garlic minced
- 2 cloves of shallot minced
- Curry leaves, big handful
- Big generous dollop of butter
- Oyster sauce, about 3 tbs
|Cracked black pepper|
|My mother-in-law's home-grown curry leaves. They might look diseased here but this is the frozen result|
|Mix with one tbs of boiling water|
|Steam the crabs first, then crack the shells|
- Heat wok up with 1 tbs of oil
- Add butter, don't turn the heat too high you don't want the butter to brown too much or froth
- Toss in the shallots and garlic and fry for about 2 min
- Grab a generous handful of curry leaves and toss for 3 min
- Pour the oyster sauce into the wok and mix thoroughly
- Add cracked pepper and sliced red chilli if you wish, stir fry for about 1 min
- Now for the piece de resistance, steamed crabs go in and voila!
It's no secret I love my Singapore Chilli Crab, and have talked about it several times on this blog. But this is a drier and much spicier version some of you might not like.
- 1 whole bulb of garlic
- 2 whole shallots chopped
- 100gm ginger sliced
- 5 chilli padi sliced
- Tomato Ketchup about 5 tbs
- Maggi's Garlic Chilli Sauce half a bottle
- Egg optional
Lobster with Ginger and Spring Onion Noodles
- Whole lobster tail, remove the shell from under and cut into 2cm pieces
- Half a bulb of garlic minced
- 2 springs of spring onions sliced
- Ginger sliced
- Chinese cooking wine
- Oyster sauce about a few splashes
- 1 cup of boiling water
- 1 tsp cornstarch mixed with cold water for thickening
- Blanched wanton noodles
Toss in the lobster pieces and stir fry for a couple of minutes. Add chinese wine, oyster sauce and water. Mix well. Put a lid over the wok and let it cook for about 3 min. Add cornstarch/water mixture to thicken.
Pour over blanched wanton noodles and all done!
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