King crab loins split in half
Chinese buns
Fresh coriander
Oil for deep frying, approx. 7 dl
Sauce:
Oil
2 finely chopped shallots
2 tbps finely chopped ginger
2 finely chopped garlic cloves
1/2-1 Chili
2 chopped tomatoes
1 can crushed tomatoes (400-500 g)
1 dl sweet chili sauce
1/2 dl soy sauce
Sriracha
Start with the sauce. Sauté shallots, ginger, chili and
garlic with some cooking oil. Add chopped and canned
tomatoes along with the sweet chili sauce. Let it simmer
for 5 minutes. Add soy sauce and sriracha to taste.
Brush the crab loins with oil so it won’t stick to the
grill. Sprinkle some salt over it before placed on grill,
meat side down. Deep fry the chinese buns until
golden.
Add the crab to the sauce and sprinkle with some fresh
coriander right before serving.
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Recipe CHILI CRAB
SINGAPORE CHILI CRAB
