Cut crab at mid meat to allow for meat flavoring
Heat peanut oil in pan with plenty of ginger, garlic, and shallots
Dust crab in corn starch and pan fry in oil
Once cooked, transfer into pan and saute in oyster sauce with scallions
Serve with rice ngoc mahm sauce (optional) (recipe below)
1 cup fresh coconut juice or water
8 Tbsp fish sauce
6 Tbsp fresh lime juice
6 tsp rice vinegar
6 Tbsp sugar
1 deseeded and finely chopped fresh red chili
4 cloves of finely chopped garlic
cup finely sliced carrots (optional)
Combine the coconut juice or water, rice vinegar and sugar in a saucepan, and gently bring this to a boil.
Allow this mixture to cool down.
Add the fish sauce, lime juice, chili, garlic and carrots into the mixture.
This delicious dipping sauce is ready to be served.
Note: If you have any leftovers, just put it into a container and freeze it for another meal
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 133.8mg||41 %|
|Sodium 2642.7mg||91 %|
|Potassium 955.7mg||25 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 29.1g|
|Protein 41.4g||59 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 437
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