Receipt in Malay I don't understand leh....can convert to English version
FRIED BLACK PEPPER CRAB WITH TANGHOON
Ingredients
5 crabs (about 2 kg)140g
old ginger (slice and gently pound)
40g ginger (chop)
10 cloves garlic with skin (wash and gently pound)
40g garlic (chop)
40g onions (chop)
50g basil leaves
6 stalks spring onion (cut into 1 inch long for garnishing)
6 stalks celeries (cut into 3 inches long)
5 small bundle of tanghoon ( soak)
Seasoning A
5 tbsp cornflour
2 eggs
1 tsp salt
1 tsp white pepper
Seasoning B
1 tbsp ground black pepper (can get from cold storage)
Seasoning C
2 tbs black pepper sauce (lee Kum Kee)
1 tbs oyster sauce (lee kum Kee)
2 tbs fish sauce (thai)
3 cup water
METHOD
1) Clean crabs, cut each into 6 pcs, peel and chop garlic, onions andginger, set aside.
2) Mix seasoning A in a big bowl, coat crabs evenly with seasoning A mixture.
3) Heat half a wok of oil, deep fry crabs till golden brown. Remove and drain.
Repeat till finish all crabs.
Continue heating the remaining oil, fry old sliced ginger, cloves ofgarlic and basil leaves. Remove and drain. Set aside.
4) Leave 2 tablespoon of oil in the wok, stir-fry chopped garlic, ginger,onions and seasoning B till fragrant.
Add in seasoning C and crabs and stir-fry briskly.
5) Add in tanghoon, fried ginger, garlic, celeries and basil leaves underthe crabs. Cover wok and simmer over low heat for about 10 mins.
6) Uncover and add in spring onion, turn up the heat and stir-fry.
7) Transfer to plate and serve