Recipe by Chrysl Castelino
Ingredients:
500-700 gms crab
15-20 long red byadgi chilli (adjust according to your spice level)
1 pod garlic (chopped)
1 tbsp vinegar
2 tbsp tomato ketchup
1 tbsp soya sauce
1/2 cup maida
Oil for frying
Spring onions for garnish
Salt
Steps:
Cut the red chillies in half, add 1/2 cup water and vinegar and boil for 15 minutes. Let it cool, then grind it in to a coarse paste.
Clean and cut the crabs, dust them in maida and deep fry till the shell turns orange and keep aside.
In a wok or kadai, heat oil, add the garlic and fry till light golden.
Add in the ground chilli paste and fry on medium high flame till the oil separates.
Add the soya sauce, tomato ketchup, spring onions and salt to taste with 1/4 cup water and boil the sauce
Add the fried crab and continue to cook till the sauce has thickened and coated the crab well.
Garnish with spring onions.
ENJOY!
Ingredients:
500-700 gms crab
15-20 long red byadgi chilli (adjust according to your spice level)
1 pod garlic (chopped)
1 tbsp vinegar
2 tbsp tomato ketchup
1 tbsp soya sauce
1/2 cup maida
Oil for frying
Spring onions for garnish
Salt
Steps:
Cut the red chillies in half, add 1/2 cup water and vinegar and boil for 15 minutes. Let it cool, then grind it in to a coarse paste.
Clean and cut the crabs, dust them in maida and deep fry till the shell turns orange and keep aside.
In a wok or kadai, heat oil, add the garlic and fry till light golden.
Add in the ground chilli paste and fry on medium high flame till the oil separates.
Add the soya sauce, tomato ketchup, spring onions and salt to taste with 1/4 cup water and boil the sauce
Add the fried crab and continue to cook till the sauce has thickened and coated the crab well.
Garnish with spring onions.
ENJOY!