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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: butch@wet.UUCP (Butch Katigbak)
Date: 3 Jan 92 22:15:30 GMT
Subject: CRAB: Singapore Chili Crabs
Summary: orig. subject: Singapore Chili Crabs
Archive-Name: recipes/crab/singapore-chili-crabs
Keywords: recipe crab singapore chili crabs
Followup-To: rec.food.cooking
Organization: Wetware Diversions, San Francisco
Approved: aem@mthvax.cs.miami.edu
Title: Chili Crabs
Servings: 2
1 lb Crabs 6 ea Fresh Red Chilis
5 ea Garlic (Cloves) 2 ea Stalks, Spring Onion
1 ea Bunch; Cilantro 3 T Peanut Oil
1 x Cornstarch as needed 1 x Garlic Powder as needed
1 x Salt as needed 1 x Ground pepper as needed
Make a mixture to drench the crabs. Cornstarch, garlic powder, salt and
pepper. If you want a crispy coating, make a lot. If you just want a
dusting to give some crispiness, just a little.
Frying the crab changes the flavor and texture of the dish. If you fry
it whole in a big wok, the heat of frying steams the inside of the
crab. The sauce will be outside the crab, you will have to crack the
crab just before serving it in order to let the flavors ooze out of the
crab and mix with the sauce. This technique gives a very delicate
flavor to the sauce. Remember however to let the crab sit cracked in
the bowl with the sauce poured all over it. Let sit for about five
minutes before eating.
The other technique is for smaller sized crabs, or those which have
already been pre-cooked (ugh) and quickly frozen...like the dungeness
crabs here in San Francisco. The preferable way is to crack them into
quarters, save the juices by cracking them open over a very large bowl,
and then drenching them in the cornstarch mixture. (Do not use flour,
it is important to use cornstarch!!!!) Deep fry the quarters, about one
to two minutes in 350F peanut or corn oil..... not coconut or palm oil.
Make the sauce separately, stir fry the quartered crabs quickly,
transfer to serving dishes, pour in the juices when you first quartered
the crabs, shake the serving dish by placing a plate cover, let sit for
about two minutes, then serve...garnished with cilantro or freshly
chopped chives, ground fresh ginger, finely chopped lemon grass, or all
of the above.
Please note, finger licking is acceptable when this dish is served!!!!
MAKING THE SAUCE:
Chop the garlic, the spring onions, ginger, and chili. Stir Fry.
COMBINING THE SAUCE AND CRABS:
When the sauce is cooked, about one minute, return the crab to the frying
wok, stir quickly to coat the crab, then put into serving plate, let sit
for a few minutes. (See above).