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Malaysian Penang Style Fried Crab
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Heat oil in a wok on medium high heat.
Stir fry garlic, ginger and red chillies.
Add belacan paste, dried shrimp, onion and curry leaves.
Add crabs to the wok and stir fry until crabs are done. Season with sugar and salt. Garnish with spring onion.
Ingredients
- 3 tbsp Oil
- 1 ¾ oz. Garlic, finely chopped
- 1 ¾ oz.Ginger, finely chopped
- 1 ¾ oz. Red chillies, finely chopped
- 2 tbsp Chilli paste
- 0.71 oz. Belacan (fermented shrimp paste)
- 0.71 oz. Dried shrimp, soaked
- 1 oz. Onion, chopped
- 10 pcs Curry leaves
- 2.2 lbs. Mud crabs
- 1 ¾ oz. Spring onion, sliced
- 1 tbsp Sugar
- 1 tbsp Salt
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).