Shell-less chilli crab

Shell-less chilli crab. Photo: R.M. Rajarathinam.

Ingredients:

Pulled crab meat: 400 grams

Corn flour or corn starch: 2 ½ tbsp

Egg: one

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

Method:

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.