Wok Tossed Mud Crab With Sate Sauce Cua Xao Sate Food

SATE MADURA

Steps:

• Thread the lamb cubes onto satay skewers. In a bowl, mix together soy sauce, coriander seed, black pepper and lime juice. Brush each skewer with the sauce, coating well. Grill or broil the satay until medium rare. Stir the sliced shallots into the remaining sauce and serve as a dip for the cooked satay.;

PIPPIES WOK TOSSED WITH CHILE AND ASIAN BASIL: NHIEU XAO RAU QUE

Steps:

• In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
• In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
• Now strain the pippies, reserving its broth.
• Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
• Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
• Now add chile, pepper and lastly the Asian basil then toss through.
• Eat with beer.

SALT AND PEPPER RED CRAB: CUA RANG MUOI

Steps:

• For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together.
• To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes.
• Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain.
• Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver.
• Now chop each 1/2 into 4 pieces, chopping each piece after each leg.
• With the back of the cleaver gently crack each claw - this makes it easier to extract the meat.
• Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds.
• Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown.
• Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok.
• Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant.
• Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste.
• Serve with jasmine rice and finger bowl.