This is the first
time I am preparing crab for the Chinese New Year feast and it was a pleasure
to see the end result licked up by everyone, including the garlic and basil.
The KCT black pepper sauce was accidental but it did dress the crab without
overpowering the overall taste.
Another good
outcome that is easy to reproduce – hurray !
For 3.
Ingredients :
12 pieces of black
pepper snow crab, washed and defrosted
2 Tbsp canola oil
1 Tbsp butter
2 tablespoons of
minced garlic
1 handful of basil
leaves
1 small cup of
Kwong Cheong Thye black pepper crab sauce
Method :
In a wok, heat
canola followed by butter.
Fry the garlic and
basil in medium heat until it is browned.
Toss and fry the
crab, allowing any liquid to dry out.
Add the black
pepper sauce and toss to coat.
Serve warm.
Your crab dish looks good and so neatly chopped up! I am not much of a crab fan due to my laziness to peel the crab hah..hah...
ReplyDeleteThe crab legs were sold cut up/ The shell is not thick so every piece of meat is taken out with a pair of medium sized scissors.
DeleteCrab defrosted? You meant frozen ones. This is indeed a finger lickin dish!
ReplyDeleteHappy New Year.
The crab legs come cut and frozen. From Song Fisheries, Jurong Fishery Port.
Delete