This the 3rd dish for my husband's
birthday dinner. The 4th was a dessert (please see the next post) .
My husband and I love a particular dish from
Bi Feng Tang 避风塘 (literally translated as "Storm Shelter" in Chinese), Soft Shell Crab Bi Feng Tang Special. So on his birthday, I cooked this for him. An extra big plate some more. What you see here was only 1/5 of the whole dish. Yeah, I cooked that much. That's how much we, including my son, enjoyed that dish. *wink*
By the way, you can use the same method to cook with prawns or squid. I had also tried replacing cereals with oats too. Tasty too.
Ingredients:
- 500g Soft Shell Crabs, half
- Oil for frying
Marinade:
- 1 tablespoon Chinese Cooking Wine
- 1/2 teaspoon Salt
- 1 tablespoon Corn Flour
- a dash of Pepper
Flour Coating (not batter, DO NOT ADD WATER) :
- 3 part Corn Flour
- 1 part Rice Flour
Seasoning:
- 3 tablespoon Butter
- 6 tablespoon Cereals (I used Nestle's Nestum Cereals)
- 1/2 tablespoon Garlic, minced
- 1/2 tablespoon Shallot, sliced
- 1 tablespoon Sugar
- 3 sprig Curry Leaves, leaves removed from stalk
- 4 Chili Padi, sliced
- Salt to taste
How to do it:
- Marinade soft shell crabs for half an hour.
- Heat oil in pot.
- Drip dry crabs and coat with flour.
- Fry till crabs turn red.
- Remove and drain.
- Return to oil pot for frying again when you are ready to make the butter cereals. This helps to make them extra crunchy.
- Remove and drain.
- Put butter in wok.
- Add garlic, shallot and curry leaves.
- Stir fry till fragrant.
- Add the remaining ingredients.
- Stir fry quickly till the cereals turn slightly brown.
- Add in the crabs and coat well.
- Dish and serve.
Note:
- If you are using squid or prawns, do not re-fry them as they would turn too hard.
- If the seasoning is too dry, add more butter, otherwise it will not coat well.
- Click HERE for printer-friendly version of an original recipe
* Alternative dishes using same cooking method *
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