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About this recipe:
This Malaysian dish is sweet, spicy and savoury. Crab is stir-fried with ginger, onions, garlic and chillies. It is then coated in egg, which gives it a wonderful texture.
1kg fresh crab, cleaned and halved, separate claws
1 (5cm) piece fresh root ginger, sliced
3 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
6 fresh red chillies, seeded
1 medium onion
2 cloves garlic
- Puree chillies, onion and garlic in a food processor. Set aside.
- Heat oil in a wok over high heat. Add ginger and stir-fry for 10 seconds. Add chilli puree and stir-fry for 30 seconds.
- Add water and lower heat to medium. Add salt and sugar; mix well.
- Add crab pieces, stir to coat well and cover wok. Simmer for 10 minutes. Switch off heat. Break egg into the wok and stir around to quickly coat the crab pieces.
- Serve with steamed rice.
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