RECIPES OF SINGAPORE

Ingredients

1 kg

3 tbsp

1 tsp

1 tbsp

1 stalk

1/2 tbsp

Crab

White pepper

Coriander seeds

Garlic (minced)

Spring onion ( cut into 1 inch section)

Corn flour

1/4 tbsp

1 tbsp

1/2 tsp

Dark soy sauce

Light soy sauce

Sesame oil

1. Blend white pepper and coriander seeds in a blender until fine

2. Wash and clean crabs, discards lung and organs and chop crabs into 4 pieces

3. Scald crabs in 250g of hot cooking oil for about 30 seconds and remove from wok

4. Stir-fry minced garlic in 2 tbsp of hot cooking oil until fragrant

5. Add in 1 cup of water and 2 tsp of blended white pepper and coriander seeds, and mix well

6. Add seasoning and 1 tbsp of corn flour solution and bring to a boil

7. Add crabs and cover the wok and cook for 5 minutes or until crabs are cooked

8. Remove the crabs from wok

9. Add sectioned spring onion into gravy and stir-fry for 2 minutes and serve hot