KAM HEONG CRABS 甘香蟹

材料A：

1kg螃蟹，斩块

材料B:

50g虾米，浸软，剁碎

2大匙指天椒碎

2大匙咖哩叶

2大匙香茅碎

1大匙蒜茸老

1大匙豆酱

1大匙生抽

1大匙糖

½大匙咖哩粉

1小匙鸡精粉

½小匙盐大

150ml水

2大匙绍兴酒

做法:

1，烧热油锅，放入螃蟹炸熟，捞起牌沥干油份。

2，烧热2大匙油，爆香材料B，加入调味料炒香

3，将螃蟹加入炒至干香即可上碟享

注：也可用虾，拉拉代替螃蟹，作法一样

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**INGREDIENT A: **

1 kg crab, cut into pieces

**INGREDIENTS B: **

50g dried prawns, soaked and chopped

2 tbsp chopped chilli padi

2 tbsp curry leaves

2 tbsp chopped lemongrass

1 tbsp chopped garlic

**SEASONING: **

1 tbsp fermented soya bean paste

1 tbsp light soya sauce

1 tbsp sugar

1/2 tbsp curry powder

1 tsp chicken stock granules

1/2 tsp salt,

150ml water

2 tbsp shaoxing wine

**METHOD: **

1. Heat up oil for deep-frying, put in crabs and deep-fry until cooked. Dish and drain

2. Heat up 2 tbsp oil, saute ingredients B until fragrant.Add in seasoning and stir-fry until aromatic.

3. Put in crabs and stir-fry until dry and fragrant. Dish up and serve.

***Note: Prawn and clam can be use with the same ingredients and methods.