Pulled crab meat: 400 grams
Corn flour or corn starch: 2 ½ tbsp
Chopped green chillies: 6 to 8
Chopped garlic: 8 to 10 cloves
Onions diced: 2 (medium size)
Green capsicums (seeded &dice): 2 (medium size)
Red chilli sauce: 2 tbsp
Dark soya sauce: 2 tbsp
White pepper: half tsp
Salt to taste
Oil for deep frying
Take out meat from crab in a bowl. Mix half the corn flour with salt, white pepper and egg. Add some of the dark soya sauce and crab meat and roll into balls.
Heat oil in a kadai and deep fry the crab meat balls till golden. Take care not to overcook. Drain and set aside. Heat oil in another kadai and sauté garlic for half a minute; add green chilies and continue to sauté; next add onion and green capsicum. Mix the remaining dark soya sauce, red chili sauce and stir. Add chicken stock and bring the mixture to a boil. Add fried crab pieces to the kadai and toss. Blend remaining corn flour with some more chicken stock and add to kadai. Add salt and cook for a minute. Serve hot on crab shell, garnish with spring onion.
Anton Madhan is chef cum director of newly opened Mr. Kurrys multicuisine restaurant on Karur Bypass. He has 18 years of culinary experience in hotels in India and Singapore. His forte is Indian cuisine. Mr. Kurrys has an eclectic menu featuring 25 types of parottas, a touch of barbecue and a dash of Singaporean cuisine.
Keywords: Shell-less chilli crab