INGREDIENTS:
- 4 fresh soft shell crabs
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- oil for frying
- 1 tbsp oil
- 1/2 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 2 Thai chili, whole
- 1/4 cup chicken stock
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 2 tsp fish sauce
- 1 tsp brown sugar
- 1 tsp corn starch
- 1 tbsp water
- 1/4 cup fresh Thai basil
- Kill and clean the crab prior to cooking.
- Preheat frying oil to 350 degrees F.
- Season the flour with salt and pepper. Coat crabs in the flour mixture, shaking off excess. Dip crabs in milk and coat in flour again. Carefully drop crab into the hot oil and fry until golden brown, about 5 minutes. Remove from oil and place crabs on a paper towel lined plate. Set aside.
- Prepare the sauce. Heat 1 tbsp oil in large saute pan over medium-high heat. Add chopped bell pepper and saute for 2 minutes or until has softened. Add garlic and Thai chili, cooking for 30 seconds. Add chicken stock - brown sugar, and bring to a boil. Mix corn starch with 1 tbsp water to make cornstarch slurry. Add to sauce and cook until slightly thickened, about 1 minute.
- Add fried crab to sauce and toss to evenly coat. Add fresh basil and give one final stir. Serve immediately.
Source: Cherry On My Sunday
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