【名食譜】品嚐美味的生活 • 享受人生之美食

名食譜雙月刊雜誌

名食譜特輯

【奶油蟹】
Butter Chilli Crabs

  【材料】
   600克肉蟹∕螃蟹, 8條朝天椒(拍扁), 1串咖哩葉(取葉), 2大匙菜油,
   150毫升淡奶

  【調味料】
   1小匙鹽，1大匙糖

【沾料】
   1個雞蛋，適量薯粉，1/2小匙雞晶粉

    Ingredients
    600g crabs, 8 bird's eye chillies (flatten), 1 stem curry leaf (leaves only),
   2 tbsp margarine, 150ml Evaporated milk

    Seasoning
   1 tsp salt, 1 tbsp sugar

    Coating
    1 egg, Some tapioca flour, 1/2 tsp chicken stock granule

做法

1.   把螃蟹洗淨後剁塊，瀝水後沾上蛋液；再鋪上薯粉，放入熱油中以大火略炸一會(拉油)，撈起備用。

2.   熱鑊上煮溶菜油，爆香朝天椒和咖哩葉，加入淡奶和調味料煮至微濃稠。

3.   加入螃蟹，以大火快速兜炒均勻，炒至汁濃即可上桌食用。

Method

1.   Rinse the crabs, cut into pieces and drain well. Dip in beaten egg, then dust with tapioca flour. Deep-fry in the hot oil at high heat till
      golden in colour, remove and keep aside.

2.   Melt margarine in the hot wok, saute bird's eye chillies and curry leaves until fragrant. Add in Evaporated milk and seasoning, stir until
      slightly thicken.

3.   Add crab pieces, keep stirring at high heat until the sauce is thicken and well coated with crabs. Dish up, serve hot.

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