Scroll down for ingredients Deep-fried crabs is not a common dish in Malaysia and Singapore. Anne first tasted this at a restaurant near Genting Highlands, sometime in the 1990’s. She loved it so much but never got to ask the chef for the recipe. So she recreated this dish at home using ingredients she figured should be in it, and voila, she did it! It tasted exactly like the one in the restaurant. Our family has been enjoying it ever since. We hope all you crab lovers out there will give this a try too!
Ingredients:
Serves 4-6 pax
4 medium-sized flower crabs
BATTER:
Self-raising flour 1 cup
Rice flour 3 tbsp
Corn flour 3 tbsp
Fish curry powder 1 tsp
Salt 1/2 tsp
Chilli padi 2, sliced finely (Optional)
Water 300ml
Vegetable oil 1 tbsp
MARINADE:
Ginger juice 2 tsp
Salt, a dash
White pepper, a dash
Ajinomoto, a dash (Optional)
Негізгі бет How to cook Fried Flower Crabs - A crispy and crunchy delight
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