ASSALAMUALAIKUM..
Ingat lagi tak, K.Nor pernah buat hidangan ketam dulu.. SWEET & SPICY CRAB, resipi dr Gert@KitchenSinppets. Memang dah plan aritu nak buat guna udang dgn menggunakan resipi yg sama. Alhamdulillah.. tak sia2 mencuba, mmg sedapppppp sgt, menjilat jari gak tau, sama spt masa buat guna ketam dulu.
Memang resipi ni boleh digunapakai menggunakan udang.. Yer la kan, dah sama spesis seafood.. Rasanya kalau nak guna lala, kepah, scallop pun sedap gak nih.. Tq Gert, for sharing resipi yg mabeles ni dan bagi idea pd Nor dulu utk masak udang guna resipi ni dulu.. :)
recipe : Gert@KitchenSnippets
sumber : K.Nor@SecubitGaram
Ingredients:
6 blue crabs ~ (350gm udang)
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.
* K.Nor gantikan ketam dgn udang. Gaul udang dgn sedikit garam dan serbuk kunyit. Kemudian digoreng seketika (sekadar udang berubah warna kemerahan). Angkat dan ketepikan.
