5 Flower Crab [At class Chef couldnt get flower crab, he used 600 gm Red Snapper inst]
12 Large Prawns
400 gm Cuttlefish/White Sotong
4 pips Garlic
2 Big Onions
12 Red Chilli Padi, smashed
4 Tabsp Maggi Tomato Sauce
4 Tabsp Maggi Chilli Sauce
4 Tabsp Thai Chilli Sauce
3 Tabsp Sweet Soya Sauce
2 Tabsp Chinese Cooking Wine
1 Tabsp Thai Chilli Paste
1/2 bowl Basil leaves/Daun Selesih [see how much you are comfortable with as strong]
Tapioca flour for coating
(a) Wash & drain well flower crab;
(b) If you are using Snapper fish, wash & drain well. Cut into 2 1/2" x 1" pieces;
(c) Wash & drain well prawns; if you like to shell them keep their tails for presentation But it Always taste better if you leave the shells intact, just slit the whole length of prawns and remove the "long strip of black ..." as there is so much flavour in the shells. Lots of ppl, me for one love to use the shells to make our stock so that we can make Seafood Chowder, Prawn/Lobster Bisque but that is another matter :)
(d) Wash cuttlefish/white sotong & drain well on paper kitchen towels. Then make criss cross slits so that when you blanch ["boil"] them nett result some lovely pattern.
- *Marinade either the Crabs Or Fish with [*this marinade is NOT listed above with the other ingredients] 1 teasp baking powder, sieved, 1/2 teasp salt, 2 egg whites, 1 teasp sugar then coat with a little Tapioca flour & shake off excess. Deep fry in hot oil for 3 - 5 minutes & place on paper kitchen towels to remove excess oil.
- Put some water to boil. Once boiling drop in your cuttlefish/sotong and let it boil for 3 - 4 minutes. Remove with a slotted spoon onto small bowl.
- Coat big prawns with 1 Tabsp Tapioca Flour, shake off excess & deep fry for 3 minutes. Drain off oil & place on paper kitchen towels to remove excess oil.
- Use 2 Tabsp Oil [Use the same oil that you deep fried the prawns as it is so rich in flavour and aroma] when oil is hot throw in the big onions, chilli padi, garlic stir fry for 3 minutes then throw in the pre fried crab/fish, prawns and the cuttle fish/sotong, stir fry this for another 2 minutes then throw in the seasoning & the basil leaves, stir fry it for 3 minutes [as you dont want to over cook them]. Serve straight away with hot rice and veg.