Ingredients:
3 pcs. male crab (cut into 4)
2 cups hot chili sweet sauce
1 tbsp. garlic puree
1 tbsp. ginger puree
(?) corn flour
100 grms. cornstarch
2 jiggers Chinese wine
1 tbspn. chicken powder
2 tbspn. Japanese soy sauce
50 grms. onion leeks, white part (brunoise)
1 tspn. salt
1 tspn. white pepper
2 cups chicken stock
100 grms. onion leeks, white and green parts (julieene)
25 grms. coriander leaves
1 liter cooking oil
Procedures:
1. Season crabs with salt, white pepper, and Chinese wine. Dredge into corn flour.
2. Deep fry in fat-heated cooking oil, then then set aside.
3. Stir fry ginger puree and garlic puree. Flambe with brandy. Add brunoise leeks, sweet chili sauce, Japanese soy sauce, chicken stock and chicken powder. Thicken with dissolved cornstarch.
Toss the deep fried crabs into the sauce. Place on plate then garnish with julienne onion leeks and coriander leaves.
1. Season crabs with salt, white pepper, and Chinese wine. Dredge into corn flour.
2. Deep fry in fat-heated cooking oil, then then set aside.
3. Stir fry ginger puree and garlic puree. Flambe with brandy. Add brunoise leeks, sweet chili sauce, Japanese soy sauce, chicken stock and chicken powder. Thicken with dissolved cornstarch.
Toss the deep fried crabs into the sauce. Place on plate then garnish with julienne onion leeks and coriander leaves.
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