LINGHAM’S CHILLI CRAB - You have to try as this was a hit at the show! Lingham’s Chilli Crab There is nothing more exciting than tucking into chilli crabs, a hot favourite where fresh crabs are available. Try this recipe to enjoy crabs like you’ve never had them before. Ingredients • 2 whole live mud crabs, cleaned and cut into 4 (you can also use flower crabs for this recipe) • Oil for cooking • Fresh coriander to garnish Sauce: • ½ bottle Lingham’s Ginger Chili Sauce • 10 shallots, chopped • 6 garlic, chopped • 1” piece ginger, finely minced • Salt to taste • 200ml water • 1TBSP tapioca starch mixed with 3 TBSP water • 1 egg white, lightly whisked Method 1. Heat oil in a wok and lightly deep fry crabs until they turn red. Remove and drain off excess oil. 2. Pour away the excess oil leaving around 4 tablespoons in the same wok, heat oil and fry shallots, garlic and ginger until fragrant. 3. Next add in Lingham’s Chili Sauce and water, bring to a boil and season to taste with salt, add in the crabs, cover and cook over medium heat for 5 minutes. 4. Stir in the tapioca starch mixture to thicken the sauce. Lastly, stir in the whisked egg whites to create a flower drop effect. 5. Garnish with chopped fresh coriander and serve immediately
Posted on: Sat, 25 Jan 2014 02:44:32 +0000
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