This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Malaysian Black Pepper Crabs
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- #79280
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 fresh uncooked crabs
1 tablespoon oyster sauce
2 tablespoons light soy sauce
2 tablespoons sugar
1/2 cup water
5 red bird's eyes chilies (seeded and chopped)
10 curry leaves
2 tablespoons freshly ground black pepper
1 tablespoon salted soybean paste (mashed)
1 tablespoon dried shrimp (roasted and ground)
4 cloves garlic (chopped)
4 shallots (sliced thin)
2 tablespoons butter
5 tablespoons oil
cilantro leaves, for garnish
directions
Clean crabs well and cut in half. Discard the spongy material inside the shell. Smash the claws with a cleaver (to allow seasoning to penetrate).
Heat oil in wok. Add crabs and stir-fry for 15 minutes over high heat (or until crabs are half cooked). Remove, drain and set aside.
Heat wok again. Add in butter, shallots, garlic, salted soy bean paste, dried shrimp, pepper, chilies and curry leaves Saute until fragrant. Add a bit of water if the mixture looks like it is drying out.
Return crabs to the wok, add soy sauce, sugar and oyster sauce. Stir-fry for another 10 minutes on medium to high heat. Add more water if it looks dry.
Scoop crabs, serve on a platter and garnish with cilantro.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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