Another awesome recipe from Luke Nguyen!
This awesome recipe I saw on Luke Nguyen's Vietnam show on SBS. I love this show, and as you guys may already know, Luke Nguyen is one of my favourite chefs!!! I love his cooking style and can't wait to try all his recipes : )
I have made this recipe many times, and its still super tasty and delicious everytime! I varied the recipe abit by using corn flour instead of potato starch, and also less Sate Sauce then Luke Nguyen's recipe. I also add an egg in after I add the crabs to the wok, it adds another dimension to the dish.
Ingredient (serves 2 )
3 blue swimmer
Vegetable oil for deep-frying
Corn flour for dusting
3 red Asian shallots, finely diced
2 garlic cloves, finely diced
4 spring onions (scallions), cut into 5 cm (2 inch) lengths
2 long red chillies, thinly sliced on the diagonal
3 tbsp sate sauce
1 egg
This is Luke's Nguyens recipe for Sate Sauce, If you don't have time, you can just buy a good quality pre-made Sate Sauce in asian grocers and Vietnamese restaurants which sells for around $5 small tub.
Corn flour for dusting
3 red Asian shallots, finely diced
2 garlic cloves, finely diced
4 spring onions (scallions), cut into 5 cm (2 inch) lengths
2 long red chillies, thinly sliced on the diagonal
3 tbsp sate sauce
1 egg
This is Luke's Nguyens recipe for Sate Sauce, If you don't have time, you can just buy a good quality pre-made Sate Sauce in asian grocers and Vietnamese restaurants which sells for around $5 small tub.
Sate sauce
200 g crab meat
100 g dried shrimp. Soaked in 1 cup water for 20 minutes & drained
25 g dried chilli flakes
100 ml chilli oil
10 spring onions, sliced (white part only)
½ bulb garlic, minced
½ tbsp sugar
1 tbsp oyster sauce
1 tsp salt
½ tbsp fish sauce
500 ml vegetable oil
200 g crab meat
100 g dried shrimp. Soaked in 1 cup water for 20 minutes & drained
25 g dried chilli flakes
100 ml chilli oil
10 spring onions, sliced (white part only)
½ bulb garlic, minced
½ tbsp sugar
1 tbsp oyster sauce
1 tsp salt
½ tbsp fish sauce
500 ml vegetable oil
Preparation
Sate sauce
Pour vegetable oil in a wok and bring to medium heat, fry the garlic and spring onion till fragrant. Now add crab meat, shrimps, sugar, oyster sauce, salt and fish sauce. Stir then reduce heat to a low simmer for 30 minutes stirring every 5 minutes. Lastly add chilli oil, stir and simmer for a further 5 minutes.
Use this sate sauce as a dipping sauce for noodle soups or add to stir fry’s.
Refrigerate in an airtight container.
Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw — this makes it easier to extract the meat.
Heat the oil in a wok on high. Use the chopstick method to test that the oil is hot enough (place the tipe of the chopstick in the pan and bubbles to come up from the sides rapidly). Dust the crab pieces with corn starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove from the wok and drain on kitchen paper. Remove the oil, reserving 2 tablespoons, and clean the wok.
Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab, egg and spring onions and toss, cooking the egg and making sure to coat the crab well. Transfer to a serving bowl and garnish with chilli.
Pour vegetable oil in a wok and bring to medium heat, fry the garlic and spring onion till fragrant. Now add crab meat, shrimps, sugar, oyster sauce, salt and fish sauce. Stir then reduce heat to a low simmer for 30 minutes stirring every 5 minutes. Lastly add chilli oil, stir and simmer for a further 5 minutes.
Use this sate sauce as a dipping sauce for noodle soups or add to stir fry’s.
Refrigerate in an airtight container.
Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw — this makes it easier to extract the meat.
Heat the oil in a wok on high. Use the chopstick method to test that the oil is hot enough (place the tipe of the chopstick in the pan and bubbles to come up from the sides rapidly). Dust the crab pieces with corn starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove from the wok and drain on kitchen paper. Remove the oil, reserving 2 tablespoons, and clean the wok.
Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab, egg and spring onions and toss, cooking the egg and making sure to coat the crab well. Transfer to a serving bowl and garnish with chilli.
Serve with jasmine rice.
Enjoy and Happy Eating!
Fat Pom Pom
Fat Pom Pom
mmm love this recipe from luke nguyen!!!! sate sauce def brings out the spiceyness and the juiciness from crabs!! =}~~~
ReplyDeleteHi Anna! Yep I absolutely love this recipe & it still tastes awesome every time!! ; )
ReplyDeleteI want some =)~ cris
ReplyDelete