Black Pepper Crab
(Serves 2-3)
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| INGREDIENTS |
1 Dish |
| (A) Vegetable Oil (for Step A1) |
as desired |
| (B) Sri Lanka Crab |
400-500 gm |
| (C) Corn Starch |
5 gm (1 tsp) |
| (D) Vegetable Oil (for Step B1) |
10 ml (2 tsp) |
| (E) Onion (diced) |
40 gm |
| (F) Prima Taste Premium Black Pepper Sauce |
80 gm |
| (G) Water |
100 ml |
Cooking Steps
Step A: Crab
- Add sufficient amount of (A) Vegetable Oil in wok on medium high heat. (Oil should be sufficient to cover Crab).
- Coat (B) Crab evenly with (C) Corn Starch. Add Crab pieces first, followed by Crab shell. Deep fry for approx 1-2 minutes or till just cooked. Drain the Crab and set aside for Step B3.
Step B: Black Pepper Crab
- Heat wok on medium high heat and add (D) Vegetable Oil.
- Add (E) Onion and stir-fry till light brown in colour. Add (F) Premium Black Pepper Sauce and (G) Water in wok. Mix well and bring to boil till sauce has a glossy texture.
- Add Crab (from Step A2) and stir-fry until sauce is evenly coated on low heat for 1-2 minutes.
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Turn to high heat and stir-fry for another 15 seconds. Ready to be served.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.