by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Chef Boy calls his next culinary masterpiece "Silly Crab with Chili Sauce". Why did he call the crab silly? Well he explains, becaise the crustacean dives and swims in boiling oil for this hot and spicy dish.
Chef Boy calls his next culinary masterpiece "Silly Crab with Chili Sauce". Why did he call the crab silly? Well he explains, becaise the crustacean dives and swims in boiling oil for this hot and spicy dish.
- 3 pcs. male crab (cut into 4)
- 2 cups hot chili sweet sauce
- 2 cups chicken stock
- 1/2 cup corn flour
- 1 tbsp. garlic puree
- 1 tbsp. ginger puree
- 1 tbsp. chicken powder
- 2 tbsp. Japanese soy sauce
- 1 tspn. salt
- 1 tspn. white pepper
- 100 grms. cornstarch
- 100 grms. onion leeks, white and green parts (julieene)
- 50 grms. onion leeks, white part (brunoise)
- 25 grms. coriander leaves
- 2 jiggers Chinese wine
- 1 liter cooking oil
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.
4. Toss the deep fried crabs into the sauce. Place on plate then garnish with julienne onion leeks and coriander leaves.
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