Ketam Bercili & Udang

Salam, 

Salam kesibukan aku yang kerja kat ofis tak pernah habis. Banyak sebenarnya yang aku nak kongsikan. Antaranya dua lauk ni yang aku buat khas untuk geng aku masa kat Kedah. Tak lah sesedap mana, tapi aku memang jarang gila masak ketam. Mahal kot. Tapi masa aku beli, harganya lagi murah dari ikan siakap yang mahal nak mampos sekarang.

Lauk ni semua aku copy dari rancangan kat AFC Astro. Hosnya Chef Wan. Kira aku masak resepi chef Wan lah. Sebelum ni aku pernah buat. Dan alhamdulillah hasilnya best. So korang pun cubalah yer..:)

Ni hasilnya. Ketam bercili. Memang agak pedas.heeeeeee

 

Ni pulak udang. Aku tak pasti resepi ni.Tapi bila makan sedap jer..heheh

So, aku kepilkan resepi...korang bleh lah cuba yer:)

Fragrant Fried Prawn

Ingredients

1Kg / 2 pounds / 3 oz Fresh Prawns
Cooking Oil for deep-frying
2 Stalks Lemon Grass, finely sliced
1 Torch Ginger Bud, finely sliced
10 Bird's Eye Chilies, sliced
2 Tablespoons / 1 fl oz Tom Yam Paste
60 ml / 2 fl oz / 1/4 Cup Water
1 Teaspoon Honey
1 1/2 Tablespoons / 1 fl oz Mayonnaise
3 Kaffir Lime Leaves, finely sliced


Marinade (Blended)

1 1/2 Tablespoons / 1 fl oz Oyster Sauce
1 medium Egg, beaten
3 Tablespoons / 1 oz Corn Flour (Cornstarch)
Salt


Method

Combine the Prawns with the marinade and set aside for 15 minutes.

Deep-fry the marinated Prawns until golden brown and drain on kitchen paper. In a clean wok, heat 1 tablespoon of oil and sauté the Lemon Grass, Torch Ginger Bud, Chilies and Tom Yam Paste until fragrant.

Add the Water, Honey and Prawns. Stir well. Remove from heat and stir in the Mayonnaise. Stir in the Kaffir Lime Leaves.

Garnished with finely sliced Kaffir Lime Leaves.

Chilli Crab 

Ingredients

Cooking Oil for deep-frying
Crabs 1.2-1.5 Kg / 2 - 3 pound, halved
2 Tablespoons / 1 oz Corn Flour (Cornstarch), mixed with 60 ml 2 / fl oz 1/4 Cup water
1 Egg, beaten
1 Spring Onion (Scallion), chopped
1 Pineapple, grated


Finely Grounded Paste Ingredients:

1 1/2 Tablespoons / 8 oz Dried Chili, Powder
6 Red Chilies
6 Cloves Garlic, peeled
100 g / 3 1/2 oz Shallots, peeled
1 cm / 1/2 inch Ginger, peeled


Sauce (Blended)

3 Tablespoons / 1 1/2 fl oz Chili Sauce
2 Tablespoons / 1 oz Sugar
2 Tablespoons / 1 oz Vinegar
250 ml / 8 fl oz / 1 Cup Canned Tomato Sauce
Salt to taste

Method

Lightly coat Crabs with egg mixture and 1 Tablespoon of corn flour. Heat the oil and deep-fry the Crabs until golden. Drain and set aside. Heat 2 tablespoons oil and sauté the Finely Grounded Paste until fragrant. Stir in the sauce ingredients and bring the mixture into a boil. Cover and simmer for about 10 minutes. Gradually add the Corn Flour (Cornstarch) mixture and stir well. Add the beaten Egg. Gently stir in the fried Crabs and simmer until the sauce is cooked.

Garnish with finely sliced Spring Onion (Scallion) and serve immediately. Serve with Rice.