KEY INFORMATION

COUNTRY/PLACE OF ORIGIN

DIETARY

PREPARATION

• Cooking Steps:
• • Step 1:
• 1. In a wok, warm peanut oil for 30 seconds on medium heat
• 2. Add crab (without shell) and cover the wok
• 3. Fry for 1 minute, turn crab over and fry for another 30 seconds
• 4. Remove crab and strain peanut oil for later use
• • Step 2:
• 1. Mix 5 ml of fried peanut oil (from step 1) with Chili Crab Paste in a wok
• 2. Stir for 5 seconds on medium heat
• 3. Add fried crab from step 1, stir well and coat entire crab with the paste
• 4. Cover the wok
• 5. Fry for 30 seconds on medium heat
• 6. Pour crab juice (from step A4, found inside pack) around the crab
• 7. Mix well for 30 seconds
• 8. Gradually add 470ml water
• • Step 3:
• 1.Place shell (from step A2, found inside pack) over crab with outer shell facing up
• 2. Cover wok for 90 seconds
• 3. Stir and scoop gravy over crab
• 4. Cover wok for another 90 seconds, then scoop gravy over crab again
• 5. Add desired amount of Extra Hot Chili Mix
• • Step 4:
• 1. Stir Chili Crab Premix into 30ml of water in a bowl
• 2. Mix well and add to crab, stir gravy evenly for 30 seconds
• • Step 5:
• 1. Pour beaten eggs around crab and stir for 3 seconds
• 2. Add 5ml peanut oil (from Step 1) onto crab and stir
• . Coat crab with gravy
• • Step 6:
• 1. Place crab and gravy on serving platter and garnish with coriander leaves
• 2. Serve with steamed rice or crusty bread
• • Variation:
• May use seafood such as lobsters, mussles, clams and prawns

INGREDIENTS

• • Chilli Crab Premix: Potato Starch, Corn Starch, Wheat Starch, Modified Waxy Maize Starch, Extra Hot Chilli Mix (Dehydrated) Chilli Powder, Maltodextrin, Acidity Regulator (Citric Acid)
• • Chilli Crab Paste Tomato Sauce: Chilli, Sugar, Onion, Chicken Stock, Shallot, Garlic, Peanut Oil, Imitation Vinegar, Salt, Ginger, Peanut, Salted Soya Bean Paste, Sesame Oil, Dried Shrimp, Lemon Grass, Chilli Powder, Modified Waxy Maize Starch, White Pepper, Stabiliser