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Braised Crab Meat with Deep-Fried Man Tou

Braised Crab Meat with Deep-Fried Man Tou
Braised Crab Meat with Deep-Fried Man Tou
  • Preparation time
    45 min
  • Number of servings
    12

Ingredients

  • MAGGI® Tomato Ketchup Can 6x3.3kg SG 100 gm
  • MAGGI® Chili Sauce Can 6x3.3kg SG 100 gm
  • MAGGI® Chef’sSecret ConcSeasPwdr 6x1kg XO 10 gm
  • Cooking Oil 50 ml
  • Tung San Chilli Carb 200 gm
  • Water 300 ml
  • Oyster Sauce 20 ml
  • Sugar 30 gm
  • Peeled Crab Lump Meat (Blanch) 250 gm
  • Beaten Egg 2 Nos
  • Deep Fry Man Tou 10 Nos

  • Water (to mix with corn flour to form a slurry) 50 ml
  • Potato Flour 50 gm

Preparation

  • 1
    <strong>Preparation: Deep-Fried Man Tou </strong> <br><br> Heat oil in a separate pan or wok over medium heat.<br><br> Carefully add the steamed Man Tou and fry until golden brown and crispy. Remove and drain on paper towels. <br><br>
  • 2
    <strong>Cooking: Cook the Braised Crab Meat </strong> <br><br> In a wok, heat oil over medium heat.<br><br> Add sambal sauce and minced garlic to the hot oil. Stir continuously until fragrant, ensuring the garlic does not burn.<br><br> Add the sauce ingredients (A) into the wok. Stir for a few minutes until the aroma is released.<br><br> Once cooked, gradually add the corn starch mixture (C) to thicken the broth as required, stirring until the desired consistency is achieved.<br><br>
  • 3
    <strong>Combine and Serve </strong> <br><br> Gently fold in the braised crab meat into the sauce, ensuring it is well-coated.<br><br> Serve the braised crab meat hot alongside the deep-fried Man Tou.<br><br>