建议用新鲜螃蟹而不是冷藏螃蟹。因为如果螃蟹没现煮而收在冰箱超过一天的话，肉质就开始收缩，口感会差很多的！
分量： 2 – 3人份
需时： 45分钟
材料：
螃蟹 – 2只
生粉 – 2汤匙
蒜米 – 50克
小葱头 – 50克
姜 – 50克
红辣椒 – 80克
葱白 – 50克
鸡蛋 – 1粒
调味料：
辣椒酱 – 2汤匙
番茄酱 – 3汤匙
糖 – 2茶匙
盐 – ½ 茶匙
料酒 – 1汤匙
清水 – 1碗
生粉芡 – 1茶匙生粉加2汤匙水
清油 – 1汤匙
准备功夫：
1. 蒜米，葱头，姜去衣剁成茸，红辣椒去籽剁成茸，葱白切花
2. 螃蟹洗净剁块，抹上生粉。然后，油炸至变色，取出待用
煮法：
1. 烧热锅，加入清油，爆香蒜米，小葱头，姜
2. 加入辣椒茸，葱白，调味料，搅匀待滚
3. 下生粉水沟芡
4. 倒入鸡蛋搅匀
5. 加入螃蟹快炒30秒
6. 熄火，上桌完成
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Chilli Crab 辣子蟹
Course: MainCuisine: Chinese3
servings45
minutesTry not to use frozen crab as the meat texture will deteriorate if it’s being stored in the fridge for more than a day
Ingredients
- Ingredients
2 crabs
2 tbsp tapioca starch
50g garlic
50g shallots
50g ginger
80g red chillies
50g chopped spring onion
1 chicken egg
- Seasoning
3 tbsp chilli sauce
3 tbsp ketchup
1 tbsp sugar
2 tsp salt
1 tbsp rice wine
1 bowl water
1 tbsp tapioca starch (mix with 2 tbsp of cold water)
1 tbsp cooking oil
Instructions
- Preparations
- Mince the garlic, onion, shallots and red chilis
- Clean the crabs, cut into pieces, coat with tapioca starch. Then, fry the crabs in hot oil until it turns red. Remove and set aside
- Steps
- Heat wok, add cooking oil and minced ingredients and saute until fragrant
- Add all seasoning ingredients, mix well and bring to boil
- Add tapioca starch water and mix well
- Add egg and stir-fry evenly
- Add the crabs and stir-fry briefly
- Turn off heat, it’s done!
Recipe Video
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