Braised Crab Meat with Deep-Fried Man Tou

Name: Braised Crab Meat with Deep-Fried Man Tou
Total time: 45 min
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

Brand
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

Potato starch mixture

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

Preparation

1

Preparation: Deep-Fried Man Tou

Heat oil in a separate pan or wok over medium heat.

Carefully add the steamed Man Tou and fry until golden brown and crispy. Remove and drain on paper towels.
2

Cooking: Cook the Braised Crab Meat

In a wok, heat oil over medium heat.

Add sambal sauce and minced garlic to the hot oil. Stir continuously until fragrant, ensuring the garlic does not burn.

Add the sauce ingredients (A) into the wok. Stir for a few minutes until the aroma is released.

Once cooked, gradually add the corn starch mixture (C) to thicken the broth as required, stirring until the desired consistency is achieved.
3

Combine and Serve

Gently fold in the braised crab meat into the sauce, ensuring it is well-coated.

Serve the braised crab meat hot alongside the deep-fried Man Tou.