ASSALAMUALAIKUM...
Resipi ni dah lama K.Nor simpan dlm draf, sejak Gert syorkan utk buat resipi ni masa K.Nor duk mencari resipi yg nak dibuat dgn udang galah yg pernah K.Nor beli dulu. Mula2 teringin gak nak cuba resipi Gert ni tp masa tu hati tu lebih teringin nak masak rendang dgn si sepit biru. Akhirnya K.Nor buat Rendang Udang Galah jer dan mmg dah plan nak buat gak satu hari nanti dgn ketam bg resipi SWEET & SOUR CRAB.
Alhamdulillah.. mmg sedap menu ni.. Org kata sehingga menjilat jari! Cam biasa, K.Nor ada tambah sket cili padi dlmnya utk memenuhi selera ahli rumah yg suka pedas2. Along dah kata, lepas ni mak buat dgn udang pulak, mesti sedap gak tu.. yer la, nak makan ketam ni cerewet sket kan, kalau udang kejap jer dah boleh masuk mulut.. Jenuh duk mengorek isi ketam, tambah lagi kalau di bulan puasa ni, tak leh main2 sgt kat meja makan.
Ok, seperti biasa K.Nor nak share lak pada yg lain2 utk mencuba resipi yg sedap ni. Mekasih ya Gert, tak sia2 Gert rekomen resipi ni dulu, memang berbaloi :)
SWEET & SPICY CRAB
recipe : Gert@KitchenSnippets
Ingredients:6 blue crabs
2 cloves of garlic
1 tbsp finely chopped ginger
1 large red chili – finely chopped
2 spring onions – cut into 1” length
1 egg - beaten
Sauce:
3 tbsp of tomato ketchup
3 tbsp of sweet chili sauce
2 tbsp of vinegar
1 tbsp of sugar
½ tsp of corn starch
Salt and pepper to taste
¼ cup of chicken stock
1. Wash and scrub the shell of the crabs well. Remove the shell, rinse well under cold running water, and remove the gills and inner parts. Remove the claws. Using a large cleaver, cut the crabs into half and crack the claws. Set it aside.
2. Mix all the sauce ingredients and set it aside. Heat up the wok, add in about 2 tbsp of olive oil, and add in garlic, chili and ginger and stir fry until lightly brown and fragrant.
3. Add in the crabs, continue to toss and turn until the crab shells turn into pinkish color. Add in the sauce, stir well and bring it up to a boil. Cover and turn down the heat to medium and let it simmer for 5 - 6 minutes. Continue to stir until the crab is cooked and sauce thickens.
4. Add in a bit of more stock if necessary. Drizzle in the egg, give it a quick stir and turn off the heat. Add in the spring onions, dish out and serve immediately.