Description:
For crab lovers--if you are tired of serving just the usual boiled or steams crabs--then make this one! It is a very tasty and different way of serving (claws or what we call - sipit ng alimango). For a special occasion, try this!
Ingredients:
At least 10-14 crab claws
2 eggs slightly beaten
75 g. or 3 oz. plain flour combined with
75 g. or 3 oz. water chestnut flour (available in supermarkets)
Oil for frying ( any kind)
3 tbs chopped onion
1 tbsp. chopped ginger
1 tbsp chopped red and green chili pepper
2-3 tbsps minced garlic
1 tsp. chopped lemon grass bulb (tanglad)
4 oz. tomato ketchup
1/2 tsp. salt
1/4 tsp. black pepper
fresh cilantro sprigs - or- coriander sprigs
Directions:
-Steam the crab claws, then allow to cool.
-Chill for at least 1 hour and then remove shells
-Dip the claws in beaten eggs and then dust with the combined flour.
Heat oil and wait till it is very hot and deep fry the claws until golden and crispy.
-Drain on paper towels to remove excess oil and keep warm
-Heat fresh oil and saute onion, ginger, chilli, garlic and lemon
grass for 2-3 mins, then add ketchup, sesame oil and e 4 fl. oz. of water and let boil
- Lower heat and allow to simmer for 6 minutes and season with
salt and pepper..
Whisk the remaining egg and add the crab and mix well. transfer into a serving plate and granish with sprigs or cilantro
sarap to ha, i like crabs..just like shrimpy
ReplyDeleteHi Ron,
ReplyDeletePalagay ko...we are alike--- we are "see food" lovers! Sarap talaga ito---esp when the claws are really b--i--g!
you have out of the ordinary recipes...and I guess you're a good eater to know how your food should taste when you cook them...just wondering how you keep your weight down...any secrets on that department?
ReplyDeleteyup!
ReplyDeleteLita, just to let you know...I really appreciate all your recipes, thank you for posting and sharing them. Kasi I realize all of a sudden that I'm not going to be afraid anymore when I will have a visitor.
ReplyDeleteYeah, Angie---don't be afraid to experiment--until you are satisfied---matutuwa ang visitors mo--and they will call you a super cook, !!
ReplyDeleteThanks Carmen. Actually, modesty aside, I am known to serve "mabusisi" courses---cause I want the eaters (and my family too) to savor foods they haven't tried yet---not just the usual stuff. And I usually try in small servings first...then when I have to serve during a special occasion, I know exactly what to serve!
ReplyDeleteKeep collecting!
'ganda ng picture Anne ;-)
ReplyDelete