How to Prepare

  • Large She-Crab with Roe or Blue Crab 1 kg
  • Garlic, minced 5 g
  • Curry Powder 0.5 tbsp
  • Green Onion, chopped 15 g
  • Celery, chopped 15 g
  • Red Chilli 10 g
  • Bell Pepper 10 g
  • Onion 20 g
  • Unsweetened Condensed Milk 3 tbsp
  • Chinese Wine 0.5 tbsp
  • Chilli Paste (Ready-made) 1 tbsp
  • Chilli Paste Oil (Ready-made) 1 tbsp
  • Chilli Powder 0.25 tsp
  • Vegetable Oil 3 tbsp
  • Egg 1 pc
  • Tapioca Flour, diluted with water 1 tbsp
  • Soup Stock 50 g

Main Sauce for Stir Frying Made with Oyster Sauce, Asian-Style Formula

  1. How to Prepare

    • Crack the crab, take the meat and chop it into pieces and then place it on a plate along with green onions, celery, and sliced ginger. Steam until the meat is cooked. Set aside.
    • Heat a wok and add vegetable oil. Sauté the sliced garlic and celery with Chinese wine. Add soup stock into the wok and season with oyster sauce, curry powder, chilli powder, and chilli paste.* Add sliced onions, bell peppers, and steamed crab. Pour the unsweetened condensed milk into the wok followed by tapioca flour and egg. Whisk together until all ingredients are well-mixed and thickened.
    • Add sliced red chilli, chopped green onions, chopped celery, and stir fry until cooked. Mix the chilli paste with the crab to give it a savoury color. Serve on a hot plate.

    Tips: Change the main ingredients to seafood meat such as shrimp, squid, fish, and others. *Seasoning Sauce made with Oyster Sauce 3 tbsp

  2. Main Sauce for Stir Frying Made with Oyster Sauce, Asian-Style Formula

    • Mix all ingredients and stir well.