epicure Indonesia – July 2019

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YUXIANG CRAB

Serves 2
Prep time 30 minutes
Cook time 15 minutes

• 1 Sri Lankan crab


• 50g cornflour


• 300ml vegetable oil


• 15g ginger, sliced


• 20g garlic, minced


• 25g shallots, minced


• 50g Chinese pickled peppers
  
  
  • 35g red-green chillies
  
  
  • 15g white sugar
  
  
  • 15g balsamic vinegar
  
  
  • 10ml chilli oil
  
  
  • 50ml seafood stock
  
  
  • 15g green onions
  
  
  
  

1.1 Butcher the crab into 7 pieces (head, 2

claws and 4 leg segments). Coat any exposed

flesh with cornflour.

1.2 Heat up oil in wok. Deep-fry until the shells

turn bright red, 3-5 minutes. Drain and set

aside.

1.3 Place a small amount of oil in a separate

wok. Stir-fry the ginger, garlic, shallots,

peppers and chillies till fragrant.

1.4 Place crabs in wok. Add sugar, vinegar,

chilli oil and stock. Simmer until the sauce

thickens.

1.5 Serve on plate. Garnish with chopped

green onions.